Scallops Florentine - cooking recipe

Ingredients

1/2 lb. fresh or frozen scallops
1 (10 oz.) pkg. frozen, chopped spinach
1/4 c. water
2 Tbsp. dry white wine
1/4 tsp. salt
1/4 tsp. dried tarragon, crushed
dash of pepper
1 clove garlic, minced
1/3 c. canned evaporated skim milk
4 tsp. all-purpose flour
2 Tbsp. fresh Parmesan cheese

Preparation

Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach, drain well and keep warm.