Scallops Florentine

cook time: 15 mins Put together a simple yet elegant meal for guests in no time with this easy, low-fat seafood recipe. If you keep frozen scallops and spinach on hand, you can make this quick dinner for a last-minute get-together. Prepare a light pasta or rice dish to serve with this entree. Keep a chilled bottle of white wine in your refrigerator to accompany this meal.

Scallops Florentine
Scallops Florentine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/2

    pound fresh 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

  • Dash pepper

  • 1

    clove garlic, 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. 2. Cook spinach according to package directions; drain well. Keep warm. 3. Meanwhile, in a medium skillet combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling; add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque. Remove scallops from skillet with a slotted spoon. 4. In a small bowl combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. 5. Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through. Serve scallop mixture over spinach. Makes 2 servings.

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