Scallops Florentine

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Title: Scallops Florentine
Categories: Fish/sea, Main dish
Yield: 6 servings

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 Shell or small pasta
1 Al dente and drained

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). Coarsely chop
spinach leaves in processor in batches using off on turns. Add to
cream mixture with nutmeg and pepper. Increase heat to high and cook
until spinach is heated through about 3 minutes. remove from heat.
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.

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