A Love Affair: Scallops Florentine
This one is a family recipe passed down from Papa Flavor Bible. We’ll be incorporating a few of these in the coming weeks. Maybe we’ll dedicate a series to it. Who knows? The family favorites aren’t just sentimental, they’re absolute fire. We think that’s what the kids say when they like something. Either way we think your family may just love Scallops Florentine as much as ours does. It’s a great summer dish!
The pasta is user’s choice but we prefer a longer, broader pasta that can really take on the sauce even if we get a little on the shirt. It might be difficult on a first date but then again this could help decide if that person is a potential keeper 😀
Spinach, mushrooms, and cream might as well be best friends in our opinion. Scallops might be the greatest thing in the ocean. Rich, full flavor in this one but it’s kind of in our name. The good news is this is easy enough to make during a weeknight and perfect for that special dinner. Let’s do this!
Preparation: Scallops Florentine
As always, gather up the ingredients out front. It always makes life just a bit easier in the kitchen. Too many times we have forgotten something we wanted to put into a dish because we were scrambling. You can probably relate. Prep according to the recipe card below.
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
In a Dutch oven (affiliate link) melt the butter over medium heat. Generously salt and pepper the scallops before adding to the hot pan. Cook 3 – 4 minutes, turning midway. Remove scallops and set aside.
Add the mushrooms and cook for approximately 10 minutes, stirring occasionally (see recipe notes for tip). Then, add the shallots and cook for another 2 – 3 minutes. Next, add the garlic and cook for another 2 – 3 minutes, stirring occasionally throughout this step.
Stir in the spinach (see recipe notes) and mix well. Cook 2 – 3 minutes.
Gently stir in heavy cream, mustard, nutmeg, mozzarella. Return the scallops back to the pan. Turn heat to low.
Simmer while pasta cooks to al dente, stirring as needed. If desired, add 1 – 2 tbsp. of flour to thicken. Serve over pasta and top with desired amount of parmesan cheese. Voila! Scallops Florentine over Pappardelle.
Gourmet made easy. It’s what we do 😉
The compliments go to Papa Flavor Bible! We simply added a couple of our own twists and turns.
If you liked that, try this…
Seafood lover’s list:
- Shrimp and Sausage Jambalaya
- Miso Glazed Black Cod
- Asian Tuna Lettuce Wraps
- Peix Espasa Catala (Catalan Swordfish)
- Mediterranean Striped Bass
- Poached Thai Coconut Curry Swordfish
Why We Love Our Dutch Oven
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
We’ll keep this brief but one of our favorite tools in our kitchen is our 6 Quart Lodge Enameled Cast Iron Dutch Oven. This is such a versatile tool whether cooking on the stovetop or combination cooking with a stovetop to oven transfer. It’s foolproof in our opinion. Check it out if you’re interested.
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Scallops Florentine over Pappardelle
Equipment
- Dutch Oven
Ingredients
- 16 – 20 oz. Bay Scallops
- 2 tbsp. Butter, unsalted
- Salt and Pepper, to taste
- 1 Large Shallot, diced
- 1 – 2 cloves Garlic, diced
- 16 oz. Cremini Mushrooms, sliced also commonly known as Baby Bellas
- 2 packages Frozen Chopped Spinach 9 oz. each. See recipe notes for a tip.
- 1 pint Heavy Cream
- ½ cup Shredded Mozzarella low moisture
- ½ tsp. Ground Mustard
- ¼ tsp. Ground Nutmeg
- 1 tbsp. All-purpose Flour optional, to thicken
- Pappardelle Pasta or preferred pasta
- ½ cup Grated Parmesan Cheese, for topping
Instructions
- In a Dutch oven melt the butter over medium heat. Generously salt and pepper the scallops before adding to the hot pan. Cook 3 – 4 minutes, turning midway. Remove scallops and set aside.
- Add the mushrooms and cook for approximately 10 minutes, stirring occasionally (see recipe notes for tip). Add the shallots and cook for another 2 – 3 minutes. Add the garlic and cook for another 2 – 3 minutes, stirring occasionally throughout this step.
- Stir in the spinach (see recipe notes) and mix well. Cook 2 – 3 minutes.
- Gently stir in heavy cream, mustard, nutmeg, mozzarella. Return the scallops back to the pan. Turn heat to low.
- Simmer while pasta cooks to al dente, stirring as needed. If desired, add 1 – 2 tbsp. of flour to thicken. Serve over pasta and top with desired amount of parmesan cheese.
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