Ingredients
-
1/2
-
1
-
1/4
-
2
-
1/4
-
1/4
-
-
1
-
1/3
-
4
-
2
-
-
-
-
Directions
Scallops Florentine, Yummy scallops with creamy spinach , This was really fantastic! Like a previous reviewer, I, too, used fresh spinach (about 5 oz ) This dish really needs it Frozen spinach is no substitute for the fresh stuff I also had to modify the cheese sauce a bit, based on ingredients I had on hand used 1/4 cup of milk, a tbsp of flour, and 2 tbsp of parmesan cheese, and it worked just fine It served just two of us, though, as a main course If I were making it for four, as the recipe suggests, I’d definitely double it , What a great meal to serve to company coming! We all really liked it! Next time I may use fresh spinach instead of the frozen
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Steps
|
1
Done
|
Thaw Scallops, If Frozen. Cut Any Large Scallops in Half. Cook Spinach According to Package Directions and Drain Really Well. Keep Warm. |
|
2
Done
|
Meanwhile, in a Medium Skillet, Combine Water, Wine, Salt, Tarragon, Pepper, and Garlic. Bring to Boiling and Add Scallops. Cover and Simmer For 2 to 3 Minutes or Till Scallops Are Opaque. Remove Scallops from Skillet With a Slotted Spoon. Set Aside and Keep Warm. |
|
3
Done
|
in a Small Bowl, Combine Milk and Flour. Stir Into Liquid in Skillet. Cook and Stir Until Thickened and Bubbly. Add Grated Parmesan Cheese. Cook and Stir For 1 Minute Longer. |
|
4
Done
|
Return Scallops to Skillet. Heat For 1 Minute. |
|
5
Done
|
Serve With Your Choice of Pasta or Rice. |
