Coquilles a la florentine

4 Servings

Ingredients

Quantity Ingredient
1 pack Frozen chopped spinach; (10 oz.) thawed
2 teaspoons Reduced-calorie margarine
2 teaspoons All-purpose flour
1 dash Ground nutmeg
1 dash Ground red pepper
¾ cup 1% low-fat milk
¼ cup Shredded Swiss cheese
Vegetable cooking spray
1 pounds Sea scallops
2 tablespoons Grated Parmesan cheese
1 tablespoon Dry bread crumbs

Directions

Place chopped spinach on paper towels, squeeze until spinach is barely moist. Set aside. Melt margarine in a small saucepan over medium low heat.

Add flour, nutmeg, and red pepper; cook 1 minute, stirring constantly with a wire whisk.

Gradually add milk, stirring with wire whisk until smooth. Reduce heat to low, and cook 5 minutes or until slightly thickened, stirring constantly.

Remove from heat, and add Swiss cheese, stirring until melted.

Coat a medium-sized nonstick skillet with cooking spray; place over medium-high heat until hot. Add spinach and scallops; cook 6 minutes or until scallops are done; stirring frequently. Drain.

Spoon ½ cup scallop mixture into each of 4 ramekins coated with cooking spray. Combine Parmesan cheese and breadcrumbs; sprinkle evenly over each serving. Place ramekins on a baking sheet. Broil 5½ inches from heat for 1 minute or until lightly browned.

Per serving: 189 Calories; 5g Fat (25% calories from fat); 26g Protein; 9g Carbohydrate; 48mg Cholesterol; 350mg Sodium Recipe by: Cooking Light Magazine - March/April 1993 Posted to EAT-L Digest by Betsy Burtis <ebburtis@...> on Jan 7, 1998

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