Scallops Florentine


1 Pound Fresh Scallops

20 Ounces Package frozen chopped spinach

1/2 Cup Water

4 Tablespoons Dry white wine

1/2 Teaspoon Salt

1/2 Teaspoon Dried tarragon, crushed


2 Cloves Garlic, minced

2/3 Cup Canned evaporated skim milk

8 Teaspoons All-purpose flour

4 Tablespoons Grated Parmesan cheese


1.) Cut any large scallops in half.

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

3.) 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.

4.) 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.

5.) Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through


6.)Serve scallop mixture over spinach.

Nutritional Information
Nutritional facts per serving calories: 223, total fat: 3g, cholesterol: 44mg, sodium: 694mg, carbohydrate: 18g, protein: 29g


Serves 4 

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