Scallops Florentine

• 1/2 c. unsalted butter
• 1 1/4 bay scallops, rinsed and drained
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 8 oz. shell pasta, cooked al dente
• 1 c. whipping cream
• 1 tsp. nutmeg
• 3 oz. grated Parmesan cheese
• 3 cloves minced garlic
• 1 tsp. salt
• 1/2 tsp. white pepper

1. Preheat oven to 425u0b0.
2. Melt butter in heavy 12-inch skillet over medium to low heat.
3. Add garlic and saute approximately 3 minutes.
4. Add spinach and saute another 5 minutes.
5. Add whipping cream, salt, nutmeg and pepper.
6. Simmer approximately 5 minutes. Remove from heat.
7. Stir in scallops, pasta and half the cheese. Pour into shallow 4-quart baking dish.
8. Top with remaining cheese. Bake until scallops are just opaque, about 10 to 12 minutes. Serves 6.

unsalted butter, bay scallops, shell pasta, whipping cream, nutmeg, parmesan cheese, garlic, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946556 (may not work)