I thought this was a great and relatively easy recipe. I used fresh spinache instead of frozen. I will definately make this again.

I thought this was missing something. Too bland for us and not enough substance. I thought it would have been better if it had a little pasta mixed in?? I will try playing around with this recipe next time..just ok for us..

OMG - This was delish! I took the advice of others and did not cook the scallops first. The only other changes I did were to add basil to the sauce (appx 1 teas. - I use basil in just about everything I cook). Also used panko bread crumbs. This is definitely a keeper. THANKS.....

This is so good. I love it. I skipped Step#2 also. I did not want tough scallops. I also used half and half it was what I had. I did not have any old bay, but my flavors were still great. I did had a few slices of garlic to the mixture. It's rich, but not to rich and good. I guess on measurements too, because I had a big bag of scallops and spinach. I only sprinkled bread crumbs on top till covered, I don't think it needs 1/4 cup. Thanks will make this one again!

Excellent dish! A great way to make scallops, I was craving it again the next day. Following others instructions, I didn't precook the scallops and they came out perfect. I made it with fresh spinach. Will use baby spinach next time.

First of all - I heavily edited the dish. I wanted to make shrimp florentine with pasta. I used FRESH spinach (wilted in a pan and drained in a sieve while I made the rest of the dish). A good Florentine dish tastes best with fresh spinach! I boiled a pot of ziti pasta... doubled the sauce and sauteed shrimp. I layered the ingredients in a baking dish as follows: pasta, spinach, shrimp, sauce, breadcrumbs/parmesan, ending with mozzarella. Due to time constraints I decided to broil the dish for 2-3 minutes instead of baking. This was very tasty but a little bland even though I used plenty of salt/pepper. I felt it needed just a little more umph - so perhaps some garlic and a pinch of chili powder or red pepper flakes may have made a difference. Overall it was tasty and my kids loved it too - but the sauce could use a few minor improvements!

My family loved this recipe. I made it for my mom's birthday. I too did not parboil the scallops. I cut back on the old bay as previously recommended and I used the fresh spinach. This recipe is definately a keeper!!!!

Wonderful! I took the advice of previous reviewers and didn't precook the scallops. I used provolone instead of mozzerella. We'll be making this a lot! Thanks!

I was very excited about this recipe, and unfortunately it just wasn't that good. The white sauce was very heavy (I used fat free half and half) and was missing a "something." I also thought the bread crumbs were too much. I won't be making this again.

This was Amazing. Our family loved this recipe. Even those who don't like scallops enjoyed it. The key is to get as much moisture out of the scallops and spinach as possible.

This was delicious. Skipped step #2 altogether and the scallops were cooked perfectly. Used only a smidge of mozzerella. Cooked 12 minutes at recommended temp and then broiled on low for 3 minutes.

This was pretty good. I didn't pre-cook the scallops, the worst thing you can do is over cook those guys and they were perfectly done. I'm going to make some tweeks next time I make them, first I am going to decrease the Old Bay seasoning to 2tsp. I love Old Bay but the dish tasted over seasoned, something many people commented. Second I will drizzle a little butter over the top before baking to ensure the crumb mixture makes a nice crust. Third I think I will try mixing everything but the crust together next time instead of layering to see how that works. All in all though I really enjoyed this recipe.

Oh my gosh! So tasty, so creamy, so cheesy, so good. Easy to do, lots of extras, highly recommend for those who love the sauciness of French food and who enjoy scallops.

My husband doesn't care for bread crumb topping so I eliminated this. I substituted the fresh spinach for the frozen, wilted it first in evoo and garlic. I also added shrimp, but it really didn't need it. Wonderful scallop recipe for people who don't normally eat scallops.

This was a wonderful recipe. Thanks for sharing. I steamed fresh spinach which I think made the sauce a little watery. I made it for Valentines Day dinner for my husband, and my son. My son didn't care for the spinach (but what 7 year old do), but my husband loved it and helped himself to 2 servings! I'm making this again in a few weeks for a few friends.