Title: Coquilles a la Florentine
Categories: Tried, Scallops
Yield: 4 Servings

1 pk Frozen chopped spinach; (10
-oz.) thawed
2 ts Reduced-calorie margarine
2 ts All-purpose flour
1 ds Ground nutmeg
1 ds Ground red pepper
3/4 c 1% low-fat milk
1/4 c Shredded Swiss cheese
Vegetable cooking spray
1 lb Sea scallops
2 tb Grated Parmesan cheese
1 tb Dry bread crumbs

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 1/2 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 5 1/2 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 on Jan 7,
1998