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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.