Scallop Florentine - cooking recipe

Ingredients

1 lb. calico scallops
1/4 c. margarine or butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. white pepper
2 c. light cream
1 (10 oz.) pkg. frozen spinach, chopped
1/2 c. fresh sliced mushrooms
1 Tbsp. prepared mustard

Preparation

Cook spinach.
Melt margarine; blend in flour, salt and pepper.
Gradually add cream, stirring constantly, until thickened.
Stir in scallops, spinach, mushrooms and mustard; heat thoroughly.
Serve on toast points or patty shells.
Serves 6.