Scallops Florentine Recipe

Name: Scallops Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

1
Thaw scallops, if frozen.
2
Cut any large scallops in half. Cook spinach according to package directions; drain well.
3
Keep warm.
4
Meanwhile, in a medium skillet combine water, wine, salt, tarragon, pepper and garlic.
5
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.
6
In a small bowl combine milk and flour.
7
Stir into liquid in skillet.
8
Cook and stir until thickened and bubbly.
9
Cook and stir for 1 minute more. Stir Parmesan cheese into mixture in the skillet.
10
Return scallops to skillet; heat through.
11
Serve scallop mixture over spinach. Makes 2 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb. fresh or frozen scallops, 1 (10 oz.) pkg. frozen chopped spinach, 1/4 c. water, 2 Tbsp. dry white wine, and more.

Yes, Scallops Florentine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops Florentine

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