Pasta and Scallops Florentine |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Found this on the web! This is not super sauce, which is just what my family likes. If you are a sauce person, double the sauce to ingredient ratio. Ingredients:
1 lb sea scallops, patted dry |
1/8 teaspoon pepper |
1/2 teaspoon salt |
2 tablespoons olive oil (plus 1 tsp extra) |
1 shallot, minced |
4 garlic cloves, minced |
1/4 cup white wine |
1/2 cup chicken broth |
3 tablespoons butter, softened |
2 tablespoons capers |
16 ounces whole wheat angel hair pasta, cooked |
10 ounces baby spinach, fresh |
1 pint cherry tomatoes, halved |
1/4 cup parsley, fresh, chopped |
1 1/4 teaspoons lemon zest, grated |
Directions:
1. Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
2. In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
3. Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
4. Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.
|
|