Scallop Florentine
Creamy scallop Florentine combines tender calico scallops with spinach and mushrooms in a rich sauce, perfect for elegant occasions or a comforting seafood meal.
Ingredients
Instructions
- Cook the chopped frozen spinach until tender and drain well.
- Melt margarine or butter in a saucepan; blend in flour, salt, and white pepper.
- Gradually add light cream, stirring constantly until the mixture thickens.
- Stir in scallops, cooked spinach, sliced mushrooms, and prepared mustard; heat thoroughly without boiling.
- Serve the scallop Florentine on toast points or in patty shells.
Tips & Substitutions
For a lighter option, consider using olive oil instead of margarine or butter. If you don't have light cream, half-and-half or a combination of milk and cream can work. To enhance flavor, add some garlic or onion to the butter before blending in the flour. Fresh spinach can be used instead of frozen; just sauté it briefly before adding.
Serving Suggestions
Serve the Scallop Florentine over toasted bread points or in puff pastry shells for an elegant presentation. Pair it with a light salad and a glass of white wine for a complete meal. This dish also complements well with a side of roasted asparagus or steamed green beans.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to prevent drying out. Avoid microwave reheating as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Florentine contains roughly 348 calories, with 12g protein, 58g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (75% of the Daily Value), iron (65% of the Daily Value), and vitamin A (42% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1150mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh scallops instead of frozen ones?
Yes, fresh scallops can be used for this recipe. Just ensure they are cleaned and dried properly before cooking. Fresh scallops will provide a sweeter flavor and a firmer texture. Adjust cooking time as needed to avoid overcooking.
Is there a way to make this dish gluten-free?
Absolutely! You can substitute the flour with a gluten-free flour blend or cornstarch. Just be sure to adjust the amount according to the thickening properties. Check that the mustard used is also gluten-free.
What can I substitute for spinach?
If spinach isn't available, you can use kale or Swiss chard as alternatives. Both will provide a different, yet delicious flavor. Just ensure they are cooked until tender before adding them to the scallop mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).