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Nutrition Facts
Serving Size 1 (177g) Recipe makes 4 servings
Calories 115
Calories from Fat 15		(13%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 353mg		14%
Potassium 535mg		15%
Total Carbohydrate 9.3g		3%
	Dietary Fiber 2.3g	9%
	Sugars 3.1g
Protein 15.2g		30%
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Scallops Florentine

Recipe #165421 | 40 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: *Asha*
Apr 24, 2006

Yummy scallops with creamy spinach.

SERVES 4 (change servings and units)

Ingredients

1/2 lb fresh scallops or frozen scallops
1 (10 ounce) package frozen chopped spinach
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
black pepper
1 garlic clove, minced
1/3 cup canned evaporated skim milk
4 teaspoons all-purpose flour
2 tablespoons grated parmesan cheese

Directions

1
Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
2
Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling and add scallops. Cover and simmer for 2 to 3 minutes or till scallops are opaque. Remove scallops from skillet with a slotted spoon. Set aside and keep warm.
3
In a small bowl, combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Add grated Parmesan cheese. Cook and stir for 1 minute longer.
4
Return scallops to skillet. Heat for 1 minute.
5
Serve with your choice of pasta or rice.

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Featured Reviews for This Recipe

From: Chef #724593

On Apr 14, 2009

What a great meal to serve to company coming! We all really liked it! Next time I may use fresh spinach instead of the frozen.

0 people found this review helpful

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From: ms_bold

On Oct 21, 2008

I made several changes to this recipe due to ingredients that I had on hand. The end result was absolutely fab, though. I started with a little over 1/4 cup of chicken broth instead of the water and wine. I also increased the garlic to 3 cloves to suit our tastes. I used bay scallops and wilted fresh chopped spinach in the pan before removing them all from the pan and adding a little cream and simmering a bit to thicken. Tossed everything together with fettuchini and topped with grated cheese. EXCELLENT dinner. As we ate, Hubby was listing the people that I should prepare it for as dinner guests. I think that makes it a sure winner.

2 people found this review helpful

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From: KitchenWitchWay

On Apr 10, 2008

Lovely dinner dish that we enjoyed very much. I loved the melding of flavors of the tarragon along with the wine, cheese and spinach. Excellent!

1 person found this review helpful

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