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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% | |
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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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Scallops
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare > Healthy
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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.
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.
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!
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