Pasta and Scallops Florentine

RedVinoGirl's Note:

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.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 6.0

• 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.

Reviews

[Koechin (Chef)]

This is an Out standing Recipe! We love Scallops and I always look for ways to cook them. I had this recipe tucked away in my seafood folder and am glad I made it for our New Years Eve Dinner.
I did add the last 4 ingredients before I added the pasta, because I wanted the tomatoes to break down. Thanks for sharing tis delicious recipe. :-)