Thursday, January 31, 2008

Scallops Florentine

Don't you ever walk by the fresh seafood at Costco and go, ohhhhhhhhhh, scallops.... those look soooooooooooo good. Well, now you can buy 'em.

1 1/4 lbs. Sea Scallops
2 (10 oz.) Pkgs. fresh spinach
3 cloves of garlic
1 Tbs. butter
1 1/2 Tbs. Flour
3/4 Cup evaporated fat free milk
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. white pepper
1/2 Cup shredded Swiss cheese
3 1/2 Cups hot cooked small macaroni shells

Cut scallops in 1/2 crosswise, and set them aside

Remove stems from spinach (if you bought baby spinach, don't worry about removing the stems) Coarsely chop leaves, and set aside.

With food processor on drop garlic through food chute; process 3 seconds or until minced. Add spinach stems through food chute with processor on. Process 10 seconds or until minced. (If you bought baby spinach, just mince your garlic, and get on with it!)

Melt butter in a dutch oven over medium-low heat. Add garlic mixture; sauté 5 minutes or until tender. Stir in flour. Gradually add milk, salt, nutmeg, and pepper; bring to a boil. Cook 2 minutes or until thick, stirring constantly. Add cheese; stir until melted. Add chopped spinach leaves; stir. Cook 3 minutes or until spinach wilts, stirring frequently. Add scallops; cook 8 minutes or until scallops are done, stirring frequently. Stir in pasta.

** The sauce is very thick before you add the scallops but don't worry about that. The scallops and spinach render quite a bit of water that coats everything very nicely, so don't let it worry you!

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