Savory Scallops with Spinach Sauce
Indulge in this elegant yet easy-to-make Scallops with Spinach Sauce, where tender scallops are bathed in a rich and creamy garlic tarragon sauce with hints of parmesan. Paired perfectly with nutritious spinach, this dish offers a sophisticated dining experience you can effortlessly recreate at home. Ideal for a delightful dinner, this recipe transforms your meal into a gourmet adventure.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
fresh scallops
1/2 lb (thawed and halved if large)
frozen chopped spinach
10 oz package (cooked and drained well)
water
1/4 cup (none)
dry white wine
2 tablespoons (none)
salt
1/4 teaspoon (none)
dried tarragon
1/4 teaspoon (crushed)
black pepper
to taste (freshly ground)
garlic clove
1 (minced)
canned evaporated skim milk
1/3 cup (none)
all-purpose flour
4 teaspoons (none)
grated Parmesan cheese
2 tablespoons (none)
Instructions
1
If using frozen scallops, thaw thoroughly and pat dry with paper towels. For large scallops, slice in half horizontally for even cooking. Set aside.
2
Prepare the spinach as per package instructions. Drain excess water thoroughly to prevent the dish from becoming watery. Cover and keep warm.
3
In a medium skillet, combine water, dry white wine, salt, crushed tarragon, a pinch of freshly ground black pepper, and minced garlic. Bring the mixture to a gentle boil.
4
Add the scallops to the boiling liquid. Cover the skillet, reduce to a simmer, and let cook for 2 to 3 minutes, or until the scallops are just opaque and firm. Using a slotted spoon, carefully remove the scallops from the skillet. Cover to keep warm.
5
In a small bowl, whisk together the evaporated skim milk and all-purpose flour until smooth. Gradually stir this mixture into the skillet’s liquid, ensuring there are no lumps.
6
Cook the sauce over medium heat, stirring constantly, until it thickens and becomes bubbly. Add the grated Parmesan cheese and stir for an additional minute until the cheese melts and the sauce is well combined.
7
Return the scallops to the skillet, gently folding them into the sauce to warm through, approximately 1 minute.
8
Serve the scallops and sauce over your choice of cooked pasta or rice, with the warm spinach on the side or incorporated for an extra boost of nutrition.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What kind of scallops work best for this recipe?
Fresh sea scallops are ideal for their size and texture, but bay scallops also work well if you adjust the cooking time slightly shorter.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Sauté or steam it until wilted, then ensure you squeeze out all excess moisture before serving.
What is a good substitute for dry white wine?
You can substitute the white wine with chicken broth or vegetable broth plus a teaspoon of lemon juice for acidity.
How do I prevent the scallops from becoming rubbery?
Cook the scallops only until they are just opaque and firm, which usually takes 2 to 3 minutes; overcooking is the main cause of toughness.
Can I use whole milk instead of evaporated skim milk?
You can use whole milk or half-and-half, though the sauce may be slightly thinner or richer than the version made with evaporated milk.
How do I ensure the spinach sauce isn't watery?
The key is to drain the cooked spinach very thoroughly, using a sieve or pressing it with a spoon to remove all liquid.
What can I substitute for dried tarragon?
Dried thyme or chervil are excellent substitutes if you do not have tarragon available.
Is this recipe gluten-free?
As written, it contains all-purpose flour. You can make it gluten-free by using a gluten-free all-purpose flour blend or cornstarch as a thickener.
Can I use garlic powder instead of fresh garlic?
Yes, you can use 1/4 teaspoon of garlic powder to replace one fresh garlic clove.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this dish?
Freezing is not recommended as the creamy sauce may separate and the scallops can become rubbery upon reheating.
What should I serve with Savory Scallops?
This dish pairs beautifully with angel hair pasta, jasmine rice, or crusty French bread to soak up the sauce.
How do I reheat the leftovers?
Reheat gently on the stovetop over low heat just until warmed through to avoid overcooking the scallops.
Why do I need to pat the scallops dry?
Patting them dry ensures they cook evenly and prevents excess moisture from diluting the poaching liquid.
Can I double this recipe for a larger group?
Yes, you can double all ingredients; just ensure you use a larger skillet so the scallops are not overcrowded during cooking.
What if I don't have a slotted spoon?
You can use a regular spoon to lift them out carefully, or tilt the pan and use a fork to guide them out while keeping the liquid in the pan.
Is there a substitute for Parmesan cheese?
Pecorino Romano or Asiago cheese can be used as a substitute for Parmesan.
How many calories are in one serving?
While specific nutritional data isn't provided, using skim milk and seafood makes this a relatively low-calorie gourmet option.
Can I use frozen scallops?
Yes, but ensure they are completely thawed and patted dry with paper towels before cooking.
Does the alcohol in the wine cook off?
Most of the alcohol evaporates during the boiling and simmering process, leaving behind only the flavor.
How do I know the sauce is thick enough?
The sauce is ready when it coats the back of a spoon and starts to show small bubbles.
What does tarragon taste like?
Tarragon has a subtle licorice or anise-like flavor that complements seafood and cream sauces perfectly.
Can I add other seafood to this recipe?
Yes, shrimp or pieces of firm white fish would be excellent additions or substitutions.
Can I make the sauce more spicy?
To add heat, you can include a pinch of red pepper flakes when boiling the liquid.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
Should I slice the scallops?
If you have very large sea scallops, slicing them in half horizontally ensures they cook quickly and evenly.
Can I use fresh tarragon?
Yes, use about 1 tablespoon of chopped fresh tarragon to replace the 1/4 teaspoon of dried.
Can I use heavy cream instead of evaporated milk?
Yes, heavy cream will make the sauce much richer and thicker, though it will increase the fat content.
How do I avoid lumps in the sauce?
Whisk the flour into the milk thoroughly before adding it to the skillet, then stir constantly while heating.
Is this dish suitable for a dinner party?
Absolutely, the combination of scallops, wine, and tarragon makes it an elegant and sophisticated choice for guests.