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    You are in: Home / Recipes / Scallops Florentine Recipe
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    Scallops Florentine

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    *Asha*'s Note:

    Yummy scallops with creamy spinach.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 24, 2010


      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.

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    • on April 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.

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    • on October 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Scallops Florentine

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 115.9
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.7 g
    Cholesterol 21.8 mg
    Sodium 353.0 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 2.2 g
    Sugars 3.1 g
    Protein 15.2 g

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