Delicious scallops and spinach baked to a bubbling perfection with a thick Parmesan cheese sauce on top.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound sea scallops
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- salt to taste
- ground black pepper to taste
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup plain bread crumbs
- 1 tablespoon OLD BAY® Seasoning
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
- Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
- In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
- Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
- Bake in preheated oven for 15 minutes, or until browned and bubbly.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 16 g |
| Sodium | 971 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1 more cup of Cream and served it over Linguine. Big hit with my wife. I have also made this same recipe using chicken instead of scallops. The grand kids loved it.
I made it just like the recipe called for, but I agree with other reviews, I didn’t wash the scallops with hot water before baking. Having said that, next time I make it (which I will!!) I plan to sauté the scallops on med-high for 1 minute in some butter to get a slight firmer/crispy texture. The scallops were too soft despite being fully cooked. One other suggestion- I would add about 1/4 cup of milk to the sauce. I found the sauce too thick once it starts cooling on the dinner plate. I will be making this again!
Delicious – we loved it. I added garlic and used whole milk instead of cream and it turned out great. I also added the spinach ( fresh baby) to the sauce and let the spinach cook down a little before pouring over the scallops. Can easily imagine substituting shrimp or chicken in this dish.
My husband LOVED this dish, so it gets 5 enthusiastic stars from me! Advice I took from other reviews: no parboiling the scallops; steamed fresh baby spinach instead of frozen; and no Old Bay, just a little salt and pepper. Baked at 375 for 20, broiled for about 5—perfectly cooked. I’ll make this again.
Made it low carb by leaving out the pasta; used fresh spinach (about 4 cups).
A new family favorite!
I’ve never used Old Bay Seasoning before and now that I’ve used it, I would halve the amount the recipe suggests. This was too salty a dish – already large amounts of salt in the other ingredients but I would still use the Old Bay. Otherwise this was a very tasty rich dish
Doubled recipe. Cooked 3/4 bag fresh spinach in cream mixture. Next time would use more. Semi thawed 2 bags frozen scallops and baked for 30 minutes. Cut down Old Bay – might cut down further. Crushed garlic in sauce.
Used fresh spinach and would definitely make it again.
Used fresh spinach and would definitely make it again.
Great and easy dish! I used fresh spinach as someone else had suggested and cut back a bit of the mozzarella cheese. I also didn’t cook the scallops and added shrimp, both cooked with the other ingredients in the oven for 25mins. It was a hit!
It is a great recipe! I used fresh spinach instead of frozen. For the scallops! You really have to pull off the muscles that are attached to them before cooking. I did bring a pot of water to a full boil then pull pan off the heat and let scallops cook in heated water off the heat. Perfect. I made the sauce like I always do for alfredo sauce. Omit the salt for that. I did save 8 oz’s of the water that scallops were cooked in. When the sauce was thickened I added some of the scalloped flavored water. Not a lot but just enough. I greased the baking dish with butter. Put a layer of Spinach on the bottom. Put Scallops in the middle and another layer of spinach on top. Finished as the recipe stated. Bread Crumbs, both cheese’s and Old Bay seasoning. It came out great. I cooked linguine to make a perfect dish. If you use unsalted butter! Add some salt. If you use salted butter, omit the salt. I did use Heavy Cream. From a true New Englander.
This was great! My only word of warning (don’t do as I did) is to remember that Old Bay has salt in it, so you really don’t need to add any to the cream sauce. Mine was just a bit too salty as a result of my forgetting that. Otherwise, this was delicious!
It seemed to lack flavor, just not a fan of this recipe
I loved it , easy and simple to make it !!
I asked my husband to rate this dish out of 5 stars and he said, “oh! Definitely 5 stars! This is the best dish you’ve made in 12 years. I would have paid $50 for this in a restaurant.” I tweaked a bit by using large scallops and shrimp & fresh spinach (cooked in the sauce). Added a little more Parmesan and omitted the mozzarella. Instead of plain bread crumbs I used a packet of Old Bay Crab Cake mix since it’s mainly bread crumbs and seasoning. Then topped w a little more traditional Old Bay. Cooked for 10 mins then broiled for 5 mins. This is my favorite recipe in AR!!
Made this tonight and it was DELICIOUS! Didn’t use any of the last four ingredients, just because we didn’t think it needed them. (Correct!) We did use fresh spinach and added some shrimp because the boys wanted the extra protein. This is definitely going to be a “go to” recipe at our house because these are ingredients I almost always keep in stock. FYI: Served with roasted asparagus on the side. Yum!
Absolutely delicious! And so easy my nine-year-old son did 90% of it himself. Kids didn’t like the scallops as much as I hoped, so next time we will try with shrimp.I didn’t have heavy cream so I used about 2 tablespoons of ricotta cheese mixed with one cup of milk. I accidentally mixed the grated cheese into the milk mixture before sautéd it, but it came out fine, so we just sprinkled a little extra grated cheese on the top when we baked it. We also forgot to add the flour, so when it didn’t pick it up and I realized it, I had a just a little bit of cornstarch and that were just fine. Highly flexible recipe as you can see 🙂
Because I try so many recipes, my husband is jaded and not easily impressed. So when he says he really likes a dish, that is really saying something. He thought the sauce was great, and liked the idea that it didn’t overpower the scallops. He’s already requested to have it again. I should say that I just rinsed the scallops and put them in the baking dish, and covered it with the sauce which I had cooked fresh baby spinach in. Very simple and easy. I baked it about 22 minutes.
Cheese and a heavy sauce totally obliterates the flavor of the scallops.
Outstanding! I used a little bacon to flash fry my seas scallops and then baked them like others suggested. I also lightened up the cream with regular milk. Fresh spinach too. Other than that I pretty much followed the directions. Everyone loved it on out beach trip!