Scallops Florentine

5 tbsp. water, divided
2 tbsp. white wine or chicken broth
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. dried tarragon, crushed
Dash pepper
1/2 lb. fresh or frozen sea scallops, thawed and halved
4 tsp. all-purpose flour
1/3 cup fat-free evaporated milk
2 tbsp. grated Parmesan cheese
1 package (10 ounces) fresh spinach, torn

1. In a nonstick skillet, combine 4 tbsp. water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Removes with a slotted spoon and set aside.
2. In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in Parmesan cheese.
3. Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high 1-1/2-2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.

Serves 2