1. Cut all large scallops in half.
2. Steam the spinach until done, drain, pat dry to remove excess water.
3. Keep warm.
4. Combine the water, wine, salt, tarragon, pepper and garlic in a medium skillet.
5. Bring the mixture to a boil.
6. Add the scallops.
7. Cover and simmer until the scallops turn opaque which takes 1 to 2 minutes.
8. Remove the scallops and set aside.
9. Combine the milk and flour in small bowl.
10. Add the milk mixture to the skillet with the sauce.
11. Cook, stirring often until the mixture starts to bubble.
12. Cook and stir for one additional minute.
13. Add the parmesan cheese and return the scallops to the skillet, heating through.
14. Serve the scallops with the spinach. |
