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. grated Parmesan cheese

Preparation

Thaw scallops, if frozen.
Cut any large scallops in half. Cook spinach according to package directions; drain well.
Keep warm.
Meanwhile, in a medium skillet combine water, wine, salt, tarragon, pepper and garlic.
Bring to boiling; add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque. Remove scallops from skillet with slotted spoon.
In a small bowl combine milk and flour.
Stir into liquid in skillet.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more. Stir Parmesan cheese into mixture in the skillet.
Return scallops to skillet; heat through.
Serve scallop mixture over spinach. Makes 2 servings.