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Scallops Florentine




Source of Recipe


rdj
Scallops Florentine

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

Thaw scallops, if frozen. Cut any large scallops in half.

Cook spinach according to package directions; drain well. Keep warm.

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.

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.

Stir Parmesan cheese into mixture in the skillet. Return scallops to
skillet; heat through. Serve scallop mixture over spinach.
Makes 2 servings.