Scallops Florentine Recipe #165421
Yummy scallops with creamy spinach.
by *Asha*
40 min | 20 min prep
SERVES 4
- 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
- Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
- 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.
- 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.
- Return scallops to skillet. Heat for 1 minute.
- Serve with your choice of pasta or rice.
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5 stars