Scallops Florentine Casserole

• From: National Fisheries Institute

Ingredients

• 1 1/2 lbs large sea scallops, rinsed and patted dry

• 2 Tbs all-purpose flour

• 4 Tbs canola oil, divided

• 1 garlic clove, minced

• 1 6 ounce bag prewashed baby spinach

• 2 Tbs all-purpose flour

• 1 1/2 cups 1% lowfat milk

• 1 cup reduced fat preshredded Cheddar cheese

• 1/4 cup grated Parmesan cheese, divided

• 2 Tbs dry sherry

• 2 Tbs plain dried breadcrumbs

This seafood casserole makes an impressive hot dish item for potlucks or buffets.

Directions

• Preheat the oven to 350° 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 7x11-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 breadcrumbs and the remaining Parmesan cheese. Bake for 12 to 15 minutes, or until browned and bubbly.