Scallops Florentine

By SheHansen

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.

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

Details

Servings 2

Preparation

Step 1

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.