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Ingredients
| scallops: 0.33 oz |
| spinach: 10 oz |
| white wine: 2 tsp |
| salt: 1/4 tsp |
| water: 1/4 cup |
| dried tarragon (ground): 1/4 tsp |
| garlic: 1 clove |
| evaporated milk: 1/3 cup |
| all-purpose flour (unsifted): 4 tsp |
| parmesan cheese (grated): 2 tsp |
Scallops florentine
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
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.