 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way. Ingredients:
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 king arthur unbleached all-purpose flour |
1/3 cup fat-free evaporated milk |
2 tablespoons grated parmesan cheese |
1 package (10 ounces) fresh spinach, torn |
Directions:
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 cheese.
3. Return scallops to the pan; cook for 1-2 minutes or until heated through. 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. Yield: 2 servings.
|
|