Scallops Florentine
Yummy scallops with creamy spinach.
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INGREDIENTS
Nutrition- 1⁄2
- 1(10 ounce) package frozen chopped spinach
- 1⁄4cup water
- 2tablespoons dry white wine
- 1⁄4teaspoon salt
- 1⁄4
- 1
- 1⁄3cup canned evaporated skim milk
- 4teaspoons all-purpose flour
- 2tablespoons grated parmesan cheese
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DIRECTIONS
- 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.
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