Ingredients:

  • 1/2  pound  fresh or frozen scallops
  • 1  10-ounce package  frozen chopped spinach
  • 1/4  cup  water
  • 2  tablespoons  dry white wine
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  dried tarragon, crushed
  • Dash    pepper
  • 1  clove  garlic, minced
  • 1/3  cup  canned evaporated skim milk
  • 4  teaspoons  all-purpose flour
  • 2  tablespoons  grated Parmesan cheese

Directions:

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 a 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.