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Scallops Florentine

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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


  • 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.
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.

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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!

  • kim
    Dec 1, 2011

    No comment left

  • dwinelld
    Nov 16, 2011

    No comment left

  • judiredi
    Mar 9, 2011

    Was very delicious and easy to make.