Recipe by *Asha*
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.
- 1⁄2 lb fresh scallops or 1⁄2 lb 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
- black pepper
- 1 garlic clove, minced
- 1⁄3 cup canned evaporated skim milk
- 4 teaspoons all-purpose flour
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
- 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.
- 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.
- Return scallops to skillet. Heat for 1 minute.
- Serve with your choice of pasta or rice.