Scallops Florentine

Try this elegant spinach-and-scallops dish created by Cooking for 2’s Test Kitchen.

[quicklook-recipe prep_time=”15 min” cook_time=”10 min” serves=”2″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Return scallops to the pan; cook for 1-2 minutes or until heated through.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

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

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Originally Published in Reader's Digest