Scallops Florentine

By MaryEllen

Ingredients

• 1/2 pound scallops
• 1 10 oz package chopped spinach
• 1/4 cup water
• 2 tbs white wine
• 1/4 tsp salt
• 1/4 tsp tarragon, crushed
• 1 clove garlic, minced
• 1/3 cup evaporated milk
• 4 tbs flour
• 2 tablespoons Parmesan cheese, grated
• Servings: 2
• Nutrition Facts
• Serving size: 1 serving.
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 486.65
• Calories From Fat (37%) 181.03
• % Daily Value
• Total Fat 20.61g 32%
• Saturated Fat 6.77g 34%
• Cholesterol 101.63mg 34%
• Sodium 1491.37mg 62%
• Potassium 737.67mg 21%
• Total Carbohydrates 53.04g 18%
• Fiber 4.54g 18%
• Sugar 4.88g
• Protein 23.37g 47%

Preparation

Step 1

1. Thaw scallops if frozen. Cut any large scallops in half.

2. Cook spinach according to directions. Drain well and keep warm.

3. Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper to taste and garlic. Bring to boiling. Add scallops. Cover and simmer for 1-2 minutes or until scallops are opaque. Remove scallops from skillet with a slotted spoon.

4. In a small bowl, combine milk and flour. Stir into liquid in skillet. cook and stir until thick and bubbly. Cook and stir for 1 minute more. Stir in Parmesan cheese. Return scallops to skillet and heat through. Serve over spinach.