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
1 clove garlic, minced
1/3 cup canned evaporated skim milk
4 teaspoons all-purpose flour
2 tablespoons grated Parmesan cheese
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.
Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through. Serve scallop mixture over spinach. Makes 2 servings.
Per Serving: cal. (kcal) 223, Fat, total (g) 3, chol. (mg) 44, carb. (g) 18, pro. (g) 29, sodium (mg) 694, Percent Daily Values are based on a 2,000 calorie diet