Title: Coquilles a la Florentine
Categories: 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

Posted to MM-Recipes Digest V4 #2

Recipe by: Cooking Light Magazine - March/April 1993

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