Scallops Florentine

Scallops Florentine

"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."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 9
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was grand-- I used half as much parmigiana, and regular skim milk instead of evaporated. I only had bay scallops instead of sea scallops. But it was essentially the same recipe. It's quite ...

Most helpful critical review

Easy to make. Flavor was good but sauce turned out a litle too thick.

Most helpful
Most positive
Least positive
Newest

This was grand-- I used half as much parmigiana, and regular skim milk instead of evaporated. I only had bay scallops instead of sea scallops. But it was essentially the same recipe. It's quite ...

I have made this recipe for many years now. It's terrific!

Easy to make. Flavor was good but sauce turned out a litle too thick.

i found it pretty bland

This was my first time cooking scallops. Very good! Quick and easy to make. Next time I will add garlic for a bit more flavor.

I love this as a base to start. I agree a little bland. I like a stronger cheese like asiago or romano. I also added Sherry to taste & an assortment of vegs for the season. We also tried ser...

I was in the mood for scallops today but never knew how to cook them properly. I found this recipe and it looked easy to make so I decided to give it a go. I used water instead of wine or brot...

Great flavor, fast and easy to cook and very fresh. Certainly recommend a filling side dish as the serving size isn't all that big after cooked and fresh scallops are expensive. But this one i...

Other stories that may interest you