Scallops Florentine Casserole
This seafood casserole makes an impressive hot dish item for potlucks or buffets.
Ingredients
- 1 1/2 lbs large sea scallops, rinsed and patted dry
- 2 Tbs all-purpose flour
- 4 Tbs canola oil, divided
- 1 garlic clove, minced
- 1 6 ounce bag prewashed baby spinach
- 2 Tbs all-purpose flour
- 1 1/2 cups 1% lowfat milk
- 1 cup reduced fat preshredded Cheddar cheese
- 1/4 cup grated Parmesan cheese, divided
- 2 Tbs dry sherry
- 2 Tbs plain dried breadcrumbs
Directions
- Preheat the oven to 350° F. In a medium bowl, toss the scallops in the flour.
- Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the scallops and brown on both sides, about 1-2 minutes per side. Remove from skillet and arrange in a casserole dish (a 7x11-inch size works well).
- Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Add the spinach and cook, stirring frequently, until the spinach wilts, about 4 minutes. Arrange the spinach over the scallops.
- Heat 2 tablespoons of oil in the skillet over medium heat. Add the flour and cook, stirring constantly, until the flour turns golden, about 2 minutes. Add the milk, stirring constantly and bring to a simmer. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes.
- Stir in the Cheddar cheese and 2 tablespoons of the Parmesan cheese until melted. Stir in the sherry and pour the cheese mixture over the scallops and spinach in the casserole dish.
- Top with the breadcrumbs and the remaining Parmesan cheese. Bake for 12 to 15 minutes, or until browned and bubbly.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 387
Calories from Fat 164 (42%)
(28%)Total Fat 18g
(23%)Saturated Fat 5g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
(22%)Cholesterol 66mg
(33%)Sodium 798mg
(21%)Potassium 741mg
Total Carbohydrate 19g
(4%)Dietary Fiber 1g
Sugars 6g
Sugar Alcohols 0g
(68%)Protein 34g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.