Chilean scallops are mollusks related to oysters and can be served fresh, stewed, dried, smoked, or in their shells—perfect for appetizers like this delicious recipe for scallops Florentine with spinach and white wine.
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How to Make Scallops Florentine?
When preparing scallops Florentine, the freshness and quality of the ingredients are essential, creating a wonderful gastronomic combination that you definitely should try at home.
Nutritional Information
Each serving of scallops Florentine contains approximately 350 kcal, 14 g of protein, 60 mg of cholesterol, 10 g of available carbohydrates, 3 g of sugars, and 400 mg of sodium.
Scallops Florentine Recipe
Prep time: 30 minutes
Cook time: 15 minutes
Servings: 4
Ingredients
- 1 kg coarse salt
- 500 g scallops
- 250 g spinach
- 160 ml heavy cream
- 125 g grated cheese
- 50 g butter
- 50 ml white wine
- 2 garlic cloves
- Fine sea salt
- Black pepper
Preparation Steps
- Clean the scallops and cook them in a steamer or large pot with one centimeter of water for 6 minutes, placing the scallops upright. Remove, drain, and set aside.
- Remove the upper shell of each scallop and discard it. Using a sharp knife, carefully detach the scallop from the bottom shell. Cover a baking tray with coarse salt and place the scallops on top to prevent them from shifting.
- In a medium saucepan, sauté the garlic in butter, then add the julienned spinach. Add the white wine, season with salt and pepper to taste, and stir gently for about 1 minute.
- On each scallop, place a spoonful of spinach and a spoonful of cream, sprinkle with grated cheese, and drizzle with a spoonful of butter. Preheat the oven to 250°C (482°F) and bake for about 3 minutes. Remove and serve immediately with a cold glass of white wine.
Additional Tips
- Pat the scallops completely dry before cooking or assembling; excess moisture can dilute the flavor and weaken the gratin texture.
- For deeper flavor, briefly toast the garlic in the butter until lightly golden—this enhances the aroma without overpowering the scallops.
Frequently Asked Questions (FAQ)
Can I use frozen scallops for this recipe?
Yes—just thaw them slowly in the refrigerator and dry them well to preserve texture and avoid excess water during baking.
What can I substitute for heavy cream?
You can use half-and-half or evaporated milk for a lighter version, though the gratin will be slightly less rich.
What Kind of Cheese Is Best for Gratin?
Grated Parmesan is the most traditional choice due to its strong flavor and excellent gratin properties, though Pecorino or a mix of hard cheeses can also be used.
What White Wine Pairs Best?
A dry, crisp white wine with good acidity, such as a Sauvignon Blanc or unoaked Chardonnay, enhances the delicate flavor of the scallops and complements the cream and cheese.
When is the best season for fresh scallops?
The best season for Chilean scallops is during fall and winter, when the waters are colder and the mollusks have better flavor and texture.
Did You Know?
The Chilean scallop, also known as the northern scallop, is a bivalve mollusk that lives along the coasts from Regions I to V. Chile is one of the world’s leading producers of farmed scallops.
