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SCALLOPS FLORENTINE

Category:    Seafood, Main dishes, Entertain
Yield:6 servings
 
      3 oz Parmesan cheese                     1 t  Nutmeg
      3 ea Cloves garlic                     1/2 t  White pepper
  1 1/4 lb Fresh spinach, stems            1 1/4 lb Bay scallops
      1 x  Cut off and reserved                1 x  Rinsed and drained
    1/2 c  Unsalted butter                     8 ea Shell or small pasta
      1 t  Salt                                1 ea Al dente and drained
      1 c  Whipping cream                 
 
  Position rack in center of oven and preheat to 425. Mince spinach stems and
  garlic in food processor. Melt  butter  in  heavy skillet over medium low
  heat.   Stir  in  garlic mixture  and saute until spinach stems are very
  soft (about 8  minutes). Add whipping cream and simmer until reduced by
  half (about 5 minutes). Coarsely chop spinach leaves in processor in
  batches using off on turns. Add to cream mixture with nutmeg and pepper.
  Increase heat to high and cook until spinach is heated through about 3
  minutes.  remove from heat. Stir in scallops and pasta. transfer to shallow
  4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake
  until scallops are just opaque, about 10 to 12 minutes. Serve immediately.
 

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