Scallops Florentine

750gr scallop meat, cut up and drained

90gr parmesan cheese

1 tsp nutmeg

3 cloves garlic, peeled

½ tsp. white pepper

750gr spinach, leaves removed and stems set aside

½ cup unsalted butter

250gr shell pasta, cooked al dente and drained

1 tsp salt

1 cup whipping cream

• Position rack in center of oven and preheat to 210  C.

• Mince spinach stems and garlic in food processor.

• Melt butter in heavy skillet over medium low heat.

• Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes).

• Add whipping cream and simmer until reduced by half (about 5 minutes).

• Coarsely chop spinach leaves in processor in batches using off/on turns.

• Add to cream mixture with nutmeg and pepper.

• Increase heat to high and cook until spinach is heated through about 3 minutes.

• Remove from heat.

• Stir in scallops and pasta.

• Transfer to shallow 4 quart baking dish.

• Sprinkle with reserved parmesan cheese over top.

• Bake until scallops are just opaque, about 10-12 minutes.

• Serve immediately.

• Serves 6.