Okay, so I’m pretty sure I don’t always use “Alaskan” scallops for this. And we rarely use the florentine word. Mark usually calls it “that scallop thing”. So there you have it….not quite as fussy as all that. But delicious, nevertheless.
3 oz. Parmesan cheese
minced garlic to taste
½ teaspoon pepper
1 package frozen spinach, thawed and well drained (I actually hand squeeze)
¾ to 1 lb. scallops
3 Tablespoons butter
1 teaspoon salt
1 cup cream
1 cup raw pasta, cooked according to package directions (macaroni, angel hair and shells have all worked well)
Preheat oven to 425 degrees. Melt butter in heavy skillet over medium heat and add thawed spinach. Heat through. Add cream and simmer on medium low for 8 minutes. Remove from heat. Drain pasta and add to spinach mixture, along with cheese, pepper, salt and garlic. Stir well.
Peel “foot” off each scallop and arrange in a greased 8×10 casserole dish. Pour hot spinach mixture over scallops. Sprinkle with additional Parmesan, if desired. Bake until scallops are just opaque, about 10-15 minutes, according to size of scallops. Serve immediately.