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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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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*. Ingredients:
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) |
Directions:
1. Preheat oven to 350°F.
2. Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
3. Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
4. Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
5. Sprinkle 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.
6. Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.
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