Scallops Florentine Recipe

5 3 5
Scallops Florentine Recipe
Scallops Florentine Recipe photo by Taste of Home
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Scallops Florentine Recipe

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5 3 5
Publisher Photo
This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 5 tablespoons water, divided
  • 2 tablespoons white wine or chicken broth
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon, crushed
  • Dash pepper
  • 1/2 pound fresh or frozen sea scallops, thawed and halved
  • 4 teaspoons all-purpose flour
  • 1/3 cup fat-free evaporated milk
  • 2 tablespoons grated Parmesan cheese
  • 1 package (10 ounces) fresh spinach, torn

Directions

In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside.
In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese.
Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Scallops Florentine in Cooking for 2 Summer 2005, p 17

Nutritional Facts

1 cup: 219 calories, 3g fat (1g saturated fat), 43mg cholesterol, 733mg sodium, 17g carbohydrate (6g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 reduced-fat milk.

  • 5 tablespoons water, divided
  • 2 tablespoons white wine or chicken broth
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon, crushed
  • Dash pepper
  • 1/2 pound fresh or frozen sea scallops, thawed and halved
  • 4 teaspoons all-purpose flour
  • 1/3 cup fat-free evaporated milk
  • 2 tablespoons grated Parmesan cheese
  • 1 package (10 ounces) fresh spinach, torn
  1. In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside.
  2. In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese.
  3. Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Scallops Florentine in Cooking for 2 Summer 2005, p 17

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Reviews forScallops Florentine

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JCV4 User ID: 628113 215684
Reviewed Dec. 23, 2014

"This was very easy to make. I added a little garlic, too."

MY REVIEW
cookingqueen493 User ID: 6557105 151709
Reviewed May. 24, 2012

"This was simple and delicious. The cream sauce was yummy and I love the scallops and spinach together!"

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judiredi User ID: 2689724 206617
Reviewed Mar. 9, 2011

"Was very delicious and easy to make."

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