Casserole Recipes
Scallops Florentine Casserole
Ingredients
- 1 1/2 pounds large sea scallops, rinsed and patted dry
- 2 tablespoons all-purpose flour
- 4 tablespoons canola oil, divided
- 1 garlic clove, minced
- 1(6 ounce) bag prewashed baby spinach
- 2 tablespoons all-purpose flour
- 1 1/2 cups 1% low-fat milk
- 1 cup reduced fat pre-shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese, divided
- 2 tablespoons dry sherry
- 2 tablespoons plain dried bread crumbs
Instructions
- Heat the oven to 350 degrees 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 7 x 11 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 bread crumbs and the remaining Parmesan cheese.
- Bake for 12 to 15 minutes, or until browned and bubbly.
Nutrition
Per serving: Calories: 330 Fat: 16g (4g saturated) Sodium:490mg Carbohydrates: 15g Fiber: 2g Protein: 31g Calcium: 30% Vitamin A: 30% Vitamin C: 15% Iron: 10%
Attribution
Recipe and photo used with permission from:
National Fisheries Institute