Scallops Florentine

Name: Scallops Florentine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Italian Dinners, Italian Recipes
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

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.

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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition 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.

Originally published as Scallops Florentine in Cooking for 2 Summer 2005

Reviews

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Average Rating:

JCV4

Dec 23, 2014

This was very easy to make. I added a little garlic, too.
cookingqueen493

May 24, 2012

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

Mar 9, 2011

Was very delicious and easy to make.