1/1 Photo of Mixed Seafood Florentine
This is another 1 of my "found on an old sheet of paper" recipes that I modified slightly & it did say that it was orig a Food Network recipe contributed by Martha Bouchard. I love the RZ ingredient search! W/little time or effort, I easily found out there are 205 "florentine" recipes here: 2 w/scallops, 5 w/shrimp & 0 w/haddock or sweet potatoes. None of the 7 I did find resembled this unique recipe in any way. Voila! Time to enter a new & intriguing seafood recipe. :-) *Enjoy*
My Private Note
Units: US | Metric
- 1/2 lb haddock (skinned, boned & cut in bite-sized pieces)
- 1/2 lb shrimp (peeled & deveined)
- 1/2 lb sea scallops (cut in bite-sized pieces)
- 1 large sweet potato (peeled, halved & boiled till fork tender)
- 1 (8 ounce) bag baby spinach leaves (rinsed & stems removed)
- 2 cups heavy cream (divided per prep)
- salt & freshly ground black pepper
- 1/2 cup fresh parmesan cheese (grated, 8 tbsp divided per prep)
- fresh parsley (chopped, for garnish)
- 1Preheat oven to 350°F.
- 2Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
- 3Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
- 4Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
- 5Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
- 6Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.
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Nutritional Facts for Mixed Seafood Florentine
Serving Size: 1 (314 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 530.4
- Calories from Fat 355
- Total Fat 39.5 g
- Saturated Fat 23.8 g
- Cholesterol 275.6 mg
- Sodium 964.8 mg
- Total Carbohydrate 12.0 g
- Dietary Fiber 1.7 g
- Sugars 1.4 g
- Protein 32.3 g