Scallops Florentine

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to achieve the perfect temperature for cooking. Next, lightly coat a 9-inch pie plate with a thin layer of oil to prevent the filling from sticking.

In order to cook the scallops, bring a large pot of water to a vigorous boil. Then, carefully add the scallops to the boiling water and cook for 2 minutes. Remove the cooked scallops with a slotted spoon, and gently pat them dry using paper towels to remove excess moisture. Arrange the scallops at the bottom of the prepared pie plate.

In a small saucepan, melt the butter over low heat. After that, add the flour to the melted butter and stir until well combined. Continue cooking over low heat for 3 minutes, stirring occasionally. Next, whisk in the heavy cream and 1/4 cup of Parmesan cheese to create a smooth sauce. Season the sauce with salt and pepper according to your taste preferences.

Now, squeeze out any excess moisture from the spinach leaves using a paper towel. Then, spread the dried spinach over the scallops in an even layer. Pour the cream sauce over the spinach, followed by a generous sprinkling of mozzarella cheese, 1/4 cup of Parmesan cheese, and bread crumbs. Finally, sprinkle a pinch of Old Bay Seasoning over the bread crumbs for added flavor.

Bake the pie in your preheated oven for 15 minutes, or until it's golden brown and bubbly.