Ingredients

The following ingredients have 2 Servings
  • 5 tablespoons water, divided
  • 2 tablespoons white wine or chicken broth
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon, crushed
  • Dash pepper
  • 1/2 pound fresh or frozen sea scallops, thawed and halved
  • 4 teaspoons all-purpose flour
  • 1/3 cup fat-free evaporated milk
  • 2 tablespoons grated Parmesan cheese
  • 1 package (10 ounces) fresh spinach, torn

Instruction

  • In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove 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 1-2 minutes or until thickened. Reduce heat; stir in cheese. , Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.