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