Scallops Florentine

READY IN: 40mins
Recipe by Asha1126

Yummy scallops with creamy spinach.

Top Review by Cluich

This was really fantastic! Like a previous reviewer, I, too, used fresh spinach (about 5 oz.). This dish really needs it. Frozen spinach is no substitute for the fresh stuff. I also had to modify the cheese sauce a bit, based on ingredients I had on hand. I used 1/4 cup of milk, a tbsp. of flour, and 2 tbsp. of parmesan cheese, and it worked just fine. It served just two of us, though, as a main course. If I were making it for four, as the recipe suggests, I'd definitely double it.

Ingredients Nutrition


  1. Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
  2. 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.
  3. 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.
  4. Return scallops to skillet. Heat for 1 minute.
  5. Serve with your choice of pasta or rice.

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