Scallops Florentine

Quick look

  • prep 15 min    cook 10 min
  • serves 2

A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.


  • 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 package (10 ounces) fresh spinach, torn

    How to make it  25 minutes

  • 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.

  • 4

    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.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

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