Scallops Florentine

1/2 lb. fresh or frozen scallops
1 10-ounce package frozen chopped spinach
1/4 cup water
2 T. dry white wine
1/4 tsp. salt
1/4 tsp. dried tarragon, crushed
Dash pepper
1 clove garlic, minced
1/3 cup canned evaporated skim milk
4 tsp. all-purpose flour
2 T. grated Parmesan cheese

Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions; drain well. Keep warm

Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling; add scallops. Cover and simmer for 1 to 2 minutes or till scallops are opaque. Remove scallops from skillet with a slotted spoon

In a small bowl, combine milk and flour. Stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute longer.