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Scallops Florentine    HT  HD  Italian  25mins

Serves 4    Hot   Seafood  Shellfish  Vegetables  Hors d'oeuvre  Starter   Appetizer  Eggless  Italy  Europe



4 Scallops, prepared and washed

25g/1oz Butter

25g/1oz Plain Flour

240ml/8 fl.oz Milk

50g/2oz Grated Parmesan Cheese

Paprika, Salt and Pepper

450g/1 lb cooked Spinach

Extra Grated Parmesan Cheese




1. Melt the butter in pan and stir in the flour. Cook for 1-2 minutes. Remove from heat then gradually add the milk, little by little, stirring all, the time. Bring to the boil and cook until thickened. Remove from the heat and add the cheese. Stir until the cheese has melted. Keep hot.


2. Poach the scallops in a little water for about 5 minutes until tender.


3. Chop the cooked spinach and divide between 4 greased ramekins. 


4. Top each with a scallop and pour the sauce over. Sprinkle with the extra grated cheese and brown under a hot grill. Serve immediately.


  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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