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Scallops Florentine

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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 86 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

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Original Recipe Yield 2 servings
 

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

  1. 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.
  2. 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.
  3. 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2007 by newcook 
Easy to make. Flavor was good but sauce turned out a litle too thick. MORE

 
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