3 Reviews of Scallops Florentine

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!

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.