Scallops Florentine
Yummy scallops with creamy spinach.
Steps
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.
Ingredients
fresh scallops, frozen chopped spinach, water, dry white wine, salt, dried tarragon, black pepper, garlic clove, evaporated skim milk, all-purpose flour, parmesan cheese