NAME OF RECIPE:
1 Pound Fresh Scallops
20 Ounces Package frozen chopped spinach
1/2 Cup Water
4 Tablespoons Dry white wine
1/2 Teaspoon Salt
1/2 Teaspoon Dried tarragon, crushed
2 Cloves Garlic, minced
2/3 Cup Canned evaporated skim milk
8 Teaspoons All-purpose flour
4 Tablespoons Grated Parmesan cheese
1.) Cut any large scallops in half.
2.) Cook spinach according to package directions; drain well. Keep warm.
3.) 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.
4.) 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.
5.) Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through
6.)Serve scallop mixture over spinach.
Nutritional facts per serving calories: 223, total fat: 3g, cholesterol: 44mg, sodium: 694mg, carbohydrate: 18g, protein: 29g