Scallops Florentine

SUBMITTED BY: Taste of Home Test Kitchen

"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."

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

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 (10 ounce) package 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 Parmesan 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.

FOOTNOTES

This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1 serving equals 219 calories, 3 g fat (1 g saturated fat), 43 mg cholesterol, 733 mg sodium, 17 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable, 1/2 reduced-fat milk.