Title: Coquilles a la florentine
 Categories: Tried, 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
  
  Recipe