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1 pound fresh scallops 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1/2 cup water 1/2 teaspoon dried tarragon 2 cloves garlic 2/3 cup evaporated milk 1/4 cup flour 1/4 cup grated Parmesan cheese Salt and pepper to taste |
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In a skillet, combine the water, tarragon, garlic, salt and pepper. Bring to a boil, then add the scallops. Cook
scallops until opaque, about 2 minutes. Remove scallops from liquid (discard liquid). In the same skillet, add the milk and flour, stirring until smooth. Bring to boil and cook about 1 minute. Stir in the spinach, scallops and Parmesan cheese. Heat through. |
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