Scallops Florentine Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEB'S SCALLOPS FLORENTINE



Deb's Scallops Florentine image

Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!

Provided by PONYGIRL64

Categories     Seafood     Shellfish     Scallops

Time 55m

Yield 6

Number Of Ingredients 12

1 pound sea scallops
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
¼ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup plain bread crumbs
1 tablespoon OLD BAY® Seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
  • Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
  • In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
  • Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
  • Bake in preheated oven for 15 minutes, or until browned and bubbly.

Nutrition Facts : Calories 376 calories, Carbohydrate 11.5 g, Cholesterol 112.5 mg, Fat 26.6 g, Fiber 2.1 g, Protein 23.4 g, SaturatedFat 16 g, Sodium 970.8 mg, Sugar 1 g

SCALLOPS FLORENTINE



Scallops Florentine image

This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

5 tablespoons water, divided
2 tablespoons white wine or chicken broth
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
Dash pepper
1/2 pound fresh or frozen sea scallops, thawed and halved
4 teaspoons all-purpose flour
1/3 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese
1 package (10 ounces) fresh spinach, torn

Steps:

  • In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside., In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese. , Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.

Nutrition Facts : Calories 219 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 733mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

SCALLOPS AND PASTA FLORENTINE



Scallops and Pasta Florentine image

Make and share this Scallops and Pasta Florentine recipe from Food.com.

Provided by Boca Pat

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb sea scallops, patted dry
1/8 teaspoon pepper
1/4 teaspoon salt
1 large shallot, minced
1/4 cup white wine
7 teaspoons oil
1/2 cup chicken broth
3 tablespoons butter, softened
1 (6 ounce) package fresh spinach (baby works the best)
1 pint cherry tomatoes (cut in half)
1/4 cup fresh parsley (chopped)
1 1/4 teaspoons lemons, zest of (grated)
8 ounces spaghetti or 8 ounces linguine (cooked)

Steps:

  • Sprinkle scallops with salt and pepper.
  • Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
  • In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
  • Add broth, simmer.
  • Stir in butter and pasta and toss until heated thru.
  • Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.

Nutrition Facts : Calories 482.4, Fat 18.5, SaturatedFat 6.9, Cholesterol 50.2, Sodium 808, Carbohydrate 52.5, Fiber 4, Sugar 4, Protein 24.1

SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta image

I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Steps:

  • Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

PASTA AND SCALLOPS FLORENTINE



Pasta and Scallops Florentine image

Found this on the web! This is not super sauce, which is just what my family likes. If you are a sauce person, double the sauce to ingredient ratio.

Provided by RedVinoGirl

Categories     Spaghetti

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

1 lb sea scallops, patted dry
1/8 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil (plus 1 tsp extra)
1 shallot, minced
4 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
3 tablespoons butter, softened
2 tablespoons capers
16 ounces whole wheat angel hair pasta, cooked
10 ounces Baby Spinach, fresh
1 pint cherry tomatoes, halved
1/4 cup parsley, fresh, chopped
1 1/4 teaspoons lemon zest, grated

Steps:

  • Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
  • In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
  • Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
  • Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.

Nutrition Facts : Calories 444.5, Fat 12.2, SaturatedFat 4.7, Cholesterol 33.5, Sodium 737.5, Carbohydrate 64.7, Fiber 1.9, Sugar 1.7, Protein 22.8

FLORENTINE SCALLOP SCAMPI WITH FETTUCCINE



Florentine Scallop Scampi with Fettuccine image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

1/2 stick unsalted butter, (4 tablespoons)
5 cloves garlic, minced
Juice of 2 lemons (1/3 cup)
1/2 cup toasted hazelnuts, chopped
Kosher salt and freshly ground pepper
1 pound sea scallops, tough muscles on the side removed
12 ounces fresh fettuccine
2 cups baby spinach
1/2 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • 1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil.
  • 2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper.
  • 3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce.
  • 4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.

Nutrition Facts : Calories 624, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 68 milligrams, Sodium 328 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 33 grams

SCALLOPS FLORENTINE



Scallops Florentine image

This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.

Provided by Allrecipes Member

Time 25m

Yield 2

Number Of Ingredients 11

5 tablespoons water, divided
2 tablespoons white wine or chicken broth
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon dried tarragon, crushed
1 dash Dash pepper
½ pound fresh or frozen sea scallops, thawed and halved
4 teaspoons all-purpose flour
⅓ cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese
1 (10 ounce) package fresh spinach, torn

Steps:

  • In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside.
  • In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in Parmesan cheese.
  • Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 18.1 g, Cholesterol 43.6 mg, Fat 3 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 664.7 mg, Sugar 5.6 g

More about "scallops florentine pasta recipes"

SCALLOPS FLORENTINE | PASTA | SEAFOOD | EASY RECIPE
scallops-florentine-pasta-seafood-easy image
2020-06-04 Heat butter in cast iron pan to medium-high. Place scallops. Do not crowd the pan, or you may not achieve a gorgeous sear. Work in batches. …
From charlottefashionplate.com
Reviews 2
Estimated Reading Time 5 mins


10 BEST SPINACH FLORENTINE PASTA RECIPES | YUMMLY
10-best-spinach-florentine-pasta-recipes-yummly image
2022-06-13 Vegan Chickpea Florentine Pasta 30 Minute One Pot Meal Zardy Plants spinach, garlic, vegetable broth, salt, poultry seasoning, unsweetened nondairy milk and 7 more Plan Shop
From yummly.com


FLORENTINE LASAGNA - BETTER HOMES & GARDENS
florentine-lasagna-better-homes-gardens image
Step 1. In a large saucepan, cook sausage and onion until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce, and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 …
From bhg.com


SCALLOPS AND PASTA FLORENTINE - BLOGGER
scallops-and-pasta-florentine-blogger image
2015-07-30 Heat 2 tsp oil in skillet; add scallops and cook for about 2 minutes each side, until browned** Remove from skillet and keep warm. In same skillet, heat remaining oil, add shallot and cook until softened, about 1 minute; stir in …
From faithfamilyfoodanddogs.blogspot.com


10 BEST SEA SCALLOP WITH PASTA RECIPES | YUMMLY
10-best-sea-scallop-with-pasta-recipes-yummly image
2022-06-18 Cacio e Pepper (Cheese & Pepper) Pasta with Sea Scallops Publix. cracked black pepper, baby spinach, heavy whipping cream, olive oil and 14 more.
From yummly.com


AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
aol-food-recipes-cooking-and-entertaining-aolcom image
2014-04-29 Directions. Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the ...
From aol.com


SCALLOPS FLORENTINE RECIPE: HOW TO MAKE IT | TASTE OF HOME
This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.
From stage.tasteofhome.com


SHRIMP AND SCALLOP FLORENTINE PASTA - THERESCIPES.INFO
Directions In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2... Return scallops to …
From therecipes.info


SCALLOPS FLORENTINE PASTA - MSN
Scallops Florentine Pasta. Just A Pinch From the web (1) See full recipe. Total time. 30 min . Ingredients. Convert to Metric. add Olive Oil (extra virgin) ¼ pounds Scallops (per person to be ...
From msn.com


SCALLOPS AND PASTA FLORENTINE - THERESCIPES.INFO
Pasta and Scallops Florentine Recipe - Food.com trend www.food.com. Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm. In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until ...
From therecipes.info


SCALLOPS FLORENTINE RECIPE | SPARKRECIPES
Directions. Sautee onion & Garlic in Olive oil over medium heat until onions almost tender. Toss in Asparagus & spinach until spinach wilts and asparagus turns bright green. Cover until butter melts and give it a stir. Spoon 1/4 cup cooked pasta onto plates and cover with scallops & veggies, drizzle with melted butter & oil from the pan.
From recipes.sparkpeople.com


ALASKAN SCALLOPS FLORENTINE (FAST) - HUNGRY FOR MORE
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 ...
From hungryformore.org


SCALLOPS FLORENTINE - BIGOVEN
Drain spinach and press out excess liquid. Preheat oven to 425F. Butter 2 individual gratin dishes. Place spinach in a bowl. Beat in the cream cheese, nutmeg, salt and pepper. Divide the mixture between gratin dishes; top with scallops, dividing equally. Dot …
From bigoven.com


CREAMY TUSCAN SCALLOPS - CAFE DELITES
2019-12-04 Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.
From cafedelites.com


SCALLOPS FLORENTINE RECIPE | FISHEX SEAFOODS
1 1/4 lb medium or large Scallops; 1/3 cup Parmesan Cheese, grated; 1 tsp Nutmeg; 3 cloves Garlic; 1/2 tsp White Pepper; 1 1/4 lb fresh Spinach; 1/2 cup unsalted Butter; 8 oz Shell Pasta, al dente and drained; 1 tsp Salt; 1 cup Heavy Cream; Directions: Position rack in center of oven and preheat to 425°F degrees. Mince spinach stems and garlic ...
From fishex.com


PASTA AND SCALLOPS FLORENTINE RECIPE - FOOD NEWS
Set slow cooker to high and stir in scallops, spinach, and lemon juice. Cook on high 15 minutes or longer until scallops are cooked through. Meanwhile, cook pasta according to package directions. Drain and toss with butter and/or olive oil. Serve scallops with sauce on bed of pasta. Garnish with sliced lemon if desired. Makes 6 servings.
From foodnewsnews.com


LEMON GARLIC SCALLOP PASTA - WHAT'S GABY COOKING
2022-02-11 Reduce the wine for 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, chives, lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
From whatsgabycooking.com


SCALLOPS FLORENTINE RECIPE | RECIPELAND
Directions. Position rack in center of oven and preheat to 425 degrees F. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes).
From recipeland.com


SCALLOP FRA DIAVOLO (SPICY SEAFOOD PASTA) - CHAMPAGNE TASTES
2017-09-26 Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant. Add the tomatoes, water, and oregano to the pan.
From champagne-tastes.com


RECIPES FOR SCALLOPS FLORENTINE
Scallops with ginger 127; Scallops in hot sauce 53; Scallops in sage cream 20; Scallops with lemon butter 16; Scallops & pasta 12; Scallops with mushrooms 11; Scallops with spinach noodles 11; Scallops in wine 10; Scallops with garlic 8; Scallops with lemon sauce 8; Scallops with tomatoes and basil 7; Sea scallops recipe 6
From cooktime24.com


SCALLOPS FLORENTINE - BIGOVEN
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).
From bigoven.com


SCALLOPS AND PASTA FLORENTINE RECIPE - FOOD.COM | RECIPE
Scallops and Pasta Florentine Recipe - Food.com. 12 ratings · 45 minutes · Serves 4. Tana Van Assen. 59 followers . Best Pasta Recipes. Seafood Recipes. Cooking Recipes. Healthy Recipes. Healthy Dinners. Fish Recipes. Healthy Food. Yummy Food. Seafood Scallops. More information.... Ingredients. Seafood. 1 lb Sea scallops. Produce. 1 pint Cherry tomatoes. 1 1/4 …
From pinterest.com


SCALLOPS FLORENTINE RECIPE - FREE-RECIPES.CO.UK
Recipe Serves: 6. Ingredients for Scallops Florentine Recipe. 3 oz Parmesan cheese 1 ts Nutmeg 3 ea Cloves garlic 1/2 ts 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 ts Salt 1 ea Al dente and drained 1 c Whipping cream. Scallops ...
From free-recipes.co.uk


SCALLOPS FLORENTINE WITH LINGUINE - RECIPE | COOKS.COM
1/4 c. butter 1 sm. onion, chopped 1/2 lb. fresh bay scallops 1/4 lb. fresh mushrooms, chopped 1/4 tsp. garlic powder 1/8 tsp. pepper 1 (10 oz.) pkg. frozen spinach, thawed and drained
From cooks.com


SCALLOPS FLORENTINE - COMPLETERECIPES.COM
2007-09-26 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.
From completerecipes.com


SCALLOPS FLORENTINE | PASTA | SEAFOOD | EASY RECIPE | PASTA …
Apr 6, 2021 - In the time it will take you to cook the pasta, this recipe for scallops florentine will be done. Well under 30 minutes for an amazing meal. …
From pinterest.com


CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE KITCHEN
2020-02-05 Pasta Sauce. Add 3 tablespoons butter to a large skillet over medium-low heat and let the butter melt. Add the thinly sliced garlic cloves and let cook for 2-4 minutes until garlic becomes slightly tender, being careful to not burn them. Add salt, pepper, and a dash of red pepper flakes as desired.
From forkinthekitchen.com


FLORENTINE SCALLOP SCAMPI WITH FETTUCCINE RECIPE - FOOD NEWS
Florentine Scallop Scampi With Fettuccine Recipes. Prepare the Scallops. Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.). Remove after 10 minutes and place on a rack to dry. Cook the Pasta. Next, put a …
From foodnewsnews.com


SEA SCALLOPS FLORENTINE FETTUCCINI WITH MUSHROOMS AND TOMATOES
2015-09-08 1 pound of sea scallops. 2 cups of packed baby spinach. 2 red tomatoes cut into 8 wedges. 2 yellow tomatoes cut into 8 wedges. 2 cups of sliced baby Portobello mushrooms. 4 cloves of finely minced garlic. ½ small diced shallot. 1 cup of chicken stock. 1/3 cup of I Can’t Believe It’s Not Butter + 2 tablespoons.
From billyparisi.com


ASTRAY RECIPES: SCALLOPS FLORENTINE
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. Similar recipes. Chicken florentine; Chicken florentine #1; Chicken florentine #2; Chocolate florentine triangles; Eggs florentine; Fettuccine ...
From astray.com


BEST PASTA FLORENTINE RECIPES | FOOD NETWORK CANADA
2012-04-23 Spread about 125 ml (1/2 cup) of the tomato sauce on bottom of 2 L (8-cup) shallow baking dish. Arrange single layer of stuffed shells on sauce, seam side up.
From foodnetwork.ca


RECIPES > PASTA > HOW TO MAKE SCALLOPS FLORENTINE
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. Sprinkle with reserved parmesan cheese over top.
From mobirecipe.com


SCALLOPS FLORENTINE - THE CHEF'S COOKING SCHOOL
Instructions. Add oil to saute pan, on high heat add dry scallops to pan, cook on 1st side 2 -3 minutes, season with salt and pepper. Turn over scallops, season, cook 2-3 minutes, add roasted red pepper. Add cream to the pan. Add spinach and wilt in a pan with the cream and other ingredients. Turn spinach into cream and mix all together.
From thechefscookingschool.com


RECIPE: SCALLOPS FLORENTINE
Scallops Florentine Yield: 6 Servings Categories: Seafood, Main Dishes, Entertain 3 oz Parmesan cheese 3 Cloves garlic 1 1/4 lb Fresh spinach, stems -cut off and reserved 1/2 c Unsalted butter 1 ts Salt 1 c Whipping cream 1 ts Nutmeg 1/2 ts White pepper 1 1/4 lb Bay scallops, -rinsed and drained 8 oz Shell or small pasta, -al dente and drained Position rack in …
From mealsteps.com


SHRIMP & SCALLOP FLORENTINE PASTA – RURAL ROOTS
2020-10-07 Add shrimp to hot pan cook for 2-3 minutes and then flip over. Add shallots & garlic cook for 1 minute. Add spinach stirring occasionally until wilted. Add cream, parmesan cheese & the pasta water, and pasta. Cook until sauce thickens about 3 minutes. Add a sprinke of salt & red pepper flakes. Add scallops to mixture, try not to overstir them ...
From ruralrootsrecipes.com


Related Search