ELSIE'S COOKBOOK

NAME OF RECIPE: 
Scallops Florentine


INGREDIENTS:

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

DashPepper

2 Cloves Garlic, minced

2/3 Cup Canned evaporated skim milk

8 Teaspoons All-purpose flour

4 Tablespoons Grated Parmesan cheese

INSTRUCTIONS:

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 Information
Nutritional facts per serving calories: 223, total fat: 3g, cholesterol: 44mg, sodium: 694mg, carbohydrate: 18g, protein: 29g

 

Serves 4 

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