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.
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