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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yummy scallops with creamy spinach. Ingredients:
1/2 lb fresh scallops or 1/2 lb frozen scallops |
1 (10 ounce) package frozen chopped spinach |
1/4 cup water |
2 tablespoons dry white wine |
1/4 teaspoon salt |
1/4 teaspoon dried tarragon, crushed |
black pepper |
1 garlic clove, minced |
1/3 cup canned evaporated skim milk |
4 teaspoons all-purpose flour |
2 tablespoons grated parmesan cheese |
Directions:
1. Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
2. 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. 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. Return scallops to skillet. Heat for 1 minute.
5. Serve with your choice of pasta or rice.
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