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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Scallops Florentine Recipe

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This recipe for Scallops Florentine is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1/2 cup of water
* 1/4 cup white wine or chicken broth
* 3 cloves garlic , minced
* 1/2 tsp salt (see note 1)
* 1/2 tsp of dried thyme (see note1)
* 1/8 tsp pepper (see note1)
* 1 pound fresh or frozen bay scallops(thawed)
* 2 Tbsp all purpose flour
* 1/2 cup fat free evaporated milk
* 3 Tbsp grated Parmesan cheese
* 1 package (10 oz.) fresh spinach , torn
Note:1: We sub a tsp of Old Bay seasoning
for the salt, thyme and pepper.
2: If using the larger sea scallops cut the larger ones in half
Directions:
Directions:
In a nonstick skillet, combine the water , wine or broth , garlic , salt , tarragon and pepper. Bring to a boil and add the scallops. Reduce heat; cover and simmer for 2 to 3 minutes or until scallops are opaque. Remove the scallops 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 to 2 minutes or until thickened. Reduce heat ; stir in cheese.
Return scallops to the pan; cook for 1 to 2 minutes or until heated through. Meanwhile steam the spinach until slightly wilted. Drain well and serve the scallop mixture over the warm spinach. Makes 2 servings.
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Number Of Servings:
Number Of Servings:
2

 

 

 

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