Review of last recipe (photo above) - Since I didn't want to place raw chicken in my vegetable steamer and had nothing else, I just placed the chicken breasts atop the bones I had butchered away.  The steaming really infiltrated the chicken with great flavor and kept it so moist and tender.  The sauce was great too, but the takeaway is the technique which I will use again.

TODAY'S RECIPE - SCALLOPS FLORENTINE
Serves 6

2 oz Parmesan cheese, cut into 3 pieces
3 large cloves of garlic
20 oz fresh spinach, dried thoroughly, stems cut off and reserved
1/2 cup (1 stick) unsalted butter
1 tsp salt
1 cup whipping cream
1 tsp freshly grated nutmeg
1/2 tsp ground pepper
1 1/4 lb bay scallops, rinsed and drained
8 oz shell or other small pasta, cooked al dente and drained (I guess this recipe should have really been in the pasta section)

Position rack in center of oven and then preheat to 425 degrees.

Chop parmesan finely in food processor.  With machine running, drop garlic through the feed tube and mince finely.  Add spinach stems and mince.

Melt butter in heavy 12" skillet over medium-low heat.  Stir in garlic mixture and salt and saute until stems are very soft; about 8 minutes.  Add whipping cream and simmer until reduced by half; about 5 minutes.

Coarsely chop spinach leaves in batches, using on/off tgurns.  Add to cream mixture with nutmeg and pepper.  Increase heat to hight and cook until spinach is heated through; about 3 minutes.  Remove from heat.  Stir in scallops and pasta. 

Transpfer to shallow 4 qt baking dish.  Sprinkle reserved parmesan cheese over top.  Bake until scallops are just opaque; 10-12 minutes.

Serve immediately.