Shelly's Recipe

SCALLOPS FLORENTINE

Category: Fish and Seafood

1 lb fresh or frozen scallops
2 (10 oz) pkg frozen chopped spinach
1/2 cup water
4 tbsp dry white wine
1/2 tsp salt and dried tarragon, crushed
Dash pepper
2 clove garlic, minced
2/3 cup canned evaporated skim milk
8 tsp flour
4 tbsp grated Parmesan cheese

Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to pkg directions; drain well. Keep warm.

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

In a small bowl combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through. Serve scallop mixture over spinach. Makes 2 servings.