Scallops Florentine

*Asha*'s Note:

Yummy scallops with creamy spinach.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• ½ lb fresh scallops or ½ lb frozen scallops
• 1 (10 ounce) package frozen chopped spinach
• ¼ cup water
• 2 tablespoons dry white wine
• ¼ teaspoon salt
• ¼ 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:

1. Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
2. 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.
3. 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.
4. Return scallops to skillet. Heat for 1 minute.
5. Serve with your choice of pasta or rice.

Reviews

[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.

[Chef #724593]

What a great meal to serve to company coming! We all really liked it! Next time I may use fresh spinach instead of the frozen.

[ms_bold]

I made several changes to this recipe due to ingredients that I had on hand. The end result was absolutely fab, though. I started with a little over 1/4 cup of chicken broth instead of the water and wine. I also increased the garlic to 3 cloves to suit our tastes. I used bay scallops and wilted fresh chopped spinach in the pan before removing them all from the pan and adding a little cream and simmering a bit to thicken. Tossed everything together with fettuchini and topped with grated cheese. EXCELLENT dinner. As we ate, Hubby was listing the people that I should prepare it for as dinner guests. I think that makes it a sure winner.