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What's for dinner?

March 7, 2012 - Kristy MacKaben
Here's another Lenten special, this time with scallops.

Scallops Florentine

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 (10 ounce) package fresh spinach, torn

Directions 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. 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. 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. Serve scallop mixture over warm spinach.

 
 

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