Scallops Florentine
Succulent scallops paired with spinach in a creamy, flavorful sauce make this elegant dish perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Thaw scallops if frozen, then cut large scallops in half.
- Cook the chopped spinach, drain well, and keep warm.
- In a skillet, combine water, white wine, salt, dried tarragon, pepper, and minced garlic; bring to a simmer.
- Add scallops to the skillet and cook until opaque, about 3-4 minutes.
- In a small bowl, mix evaporated skim milk with flour to form a smooth paste.
- Stir the flour mixture into the skillet and cook until the sauce thickens.
- Add the cooked spinach to the scallops and sauce, stirring gently to combine.
- Serve immediately, garnished if desired.
Tips & Substitutions
For optimal flavor, use fresh scallops; however, if using frozen, ensure they are fully thawed and patted dry before cooking to avoid excess water. If you don’t have tarragon, dill or basil can serve as excellent substitutes. For a richer sauce, consider adding a splash of cream along with the evaporated milk. Pair with a light, crisp salad for added freshness.
Serving Suggestions
Serve Scallops Florentine over a bed of rice or alongside crusty bread to soak up the delicious sauce. This dish pairs beautifully with a chilled glass of white wine. For an elegant touch, garnish with fresh parsley or a squeeze of lemon. Consider serving a light green salad on the side for a complete meal.
Storage & Reheating
Leftover Scallops Florentine can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the dish on the stove over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Florentine contains roughly 293 calories, with 14g protein, 55g carbohydrates, and 2g fat. It is an excellent source of vitamin C (69% of the Daily Value), protein (27% of the Daily Value), and iron (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1947mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of seafood in this recipe?
Yes, you can substitute scallops with shrimp or even fish fillets. Just adjust the cooking time accordingly; shrimp will cook quickly, while fish fillets may take a bit longer. Ensure that the seafood is cooked through but remains tender and juicy.
How can I make this dish vegetarian?
To make a vegetarian version, simply omit the scallops and replace them with sautéed mushrooms or firm tofu for a satisfying texture. You can also enhance the dish with additional vegetables such as bell peppers or zucchini, while still following the same cooking method.
Is there a way to make this dish dairy-free?
Certainly! To make this recipe dairy-free, substitute the evaporated skim milk with a plant-based alternative, such as almond or coconut milk. Be sure to use a gluten-free flour if you need the dish to be gluten-free as well, ensuring a smooth and creamy sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).