Coquilles A La Florentine (Scallops Florentine)
4 Servings
INGREDIENTS:
10 Ounces Frozen Chopped Spinach
1 Pound Scallops
2 Tablespoons Parmesan
Mornay Sauce:
2 Teaspoons Butter
2 Teaspoons Soy Flour
1/2 Teaspoon Instant Chicken Bouillon
Dash Ground Nutmeg
Dash Ground Red Pepper
3/4 Cup Heavy Cream
1/4 Cup Swiss Cheese, Shredded
DIRECTIONS:
Cook spinach as directed on package; drain. Divide among 4 ramekins. Place scallops in single layer in baking dish. Cover. Microwave on medium 5-1/2-7 minutes, stirring halfway through. Place scallops on spinach. Heat butter in 1-qt. pan until melted. Blend in flour, bouillon, nutmeg and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; stir until cheese is melted. Cover scallops with sauce; sprinkle with Parmesan and bread crumbs. Broil 1 minute.
Per Serving: 5 g Carb; 2 g Fiber