Scallops Florentine
½ lb. fresh or frozen scallops
1 10-ounce package frozen chopped spinach
¼ cup water
2 T. dry white wine
¼ tsp. salt
¼ tsp. dried tarragon, crushed
Dash pepper
1 clove garlic, minced
1/3 cup canned evaporated skim milk
4 tsp. all-purpose flour
2 T. 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 till 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 till thickened and bubbly. Cook and stir for 1 minute longer.
Scallops with Red Peppers and Snow Peas
Water to cook linguine
8 ounces linguine (uncooked)
1 T olive oil
3 cloves garlic
1 T cornstarch
2 T cold water
½ cup dry white wine
1 tsp black pepper
1 pound scallops (about 20 large scallops), defrosted and drained if frozen
¼ cup grated Parmesan cheese
½ cup red bell peppers, cut into julienne strips
½ cup snow peas
¼ cup chopped parsley
Bring water to boil Add linguine and cook according to package directions, without adding fat or salt. Stir frequently to prevent sticking.
Meanwhile, in a large skillet or wok, heat olive oil over medium heat. When hot, sauté garlic until golden, but do not burn.
In a small bowl, mix cornstarch and cold water until smooth. Add cornstarch mixture, wine and black pepper to skillet. Bring mixture to a boil.
Add scallops and Parmesan cheese; simmer slowly 1 to 2 minutes.
Add pepper strips and snow peas and simmer 1 to 2 minutes more, stirring gently.
Drain linguine, toss with hot scallops. Sprinkle with parsley.
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