Scallops and Pasta Florentine
"You won't believe how simple this is and how delicious it tastes."
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb sea scallops, patted dry
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 large shallot, minced
- 1⁄4 cup white wine
- 7 teaspoons oil
- 1⁄2 cup chicken broth
- 3 tablespoons butter, softened
- 1 (6 ounce) package fresh spinach (baby works the best)
- 1 pint cherry tomatoes (cut in half)
- 1⁄4 cup fresh parsley (chopped)
- 1 1⁄4 teaspoons lemons, zest of (grated)
- 8 ounces spaghetti or 8 ounces linguine (cooked)
directions
- Sprinkle scallops with salt and pepper.
- Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
- In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
- Add broth, simmer.
- Stir in butter and pasta and toss until heated thru.
- Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.
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Reviews
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This dish not only tasted great but it also looked so good. Like I got it from a restaurant. It's a great recipe if you want to impress someone! -
This recipe was wonderful! Easy to make. (Much more easier than cleaning the scallops!) I added 2 cloves of chopped garlic to it to add a little more depth and changed fresh tomatoes with sun dried tomatoes. Amazing! You can make this with chicken or shrimp as well. Definitely a do over!
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Perfect recipe for when you want scallops and pasta without the cream. Very flavorful. You can taste each ingredient. I added a little bit of salt and pepper at the end to the pasta and vegetables as I was worried it wouldn't be enough to just salt and pepper the scallops. I'm glad I did. I will definitely make this again and maybe add garlic next time. This came out delicious despite it being so simple. -
Easy and delicious! I add 3-4 cloves of garlic sautéed with the shallots, thin slices of zucchini in addition to the spinach (at times) and fresh lemon juice at the end before serving. I’ve made this 4 times and everyone seems to love it.
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Fast, easy, and delicious! I'll definitely make this again!
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Tweaks
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Bravo on a VERY light, delicious and tasty recipe!!! I had a pound of fresh bay scallops to burn and was looking for the perfect pasta recipe to incorporate it with. This was great! I added 4 cloves of garlic with the shallots (gotta have garlic!), I used a dry sauvignon blanc for the wine, I used 9 ounces of fresh baby spinach and I used about 15 vine-ripe tomatoes in place of the cherry tomatoes. I also used 1 pound of spaghetti rather than 6 ounces but I figured the extra tomato juice from all the tomatoes would offset the needed juice/sauce amount. This was VERY light and fresh tasting. If you're looking for something thick and rich...look elsewhere. The true finishing touch on this dish was the fresh lemon and lemon zest. The flavor from the lemon totally shined through but not in an overpowering way. I also added a shake or two of crushed red peppers. Added some flavor but didn't make it spicy. Just PERFECT! Will make this one again and again! Thanks for posting! -
I tried this recipe this evening, and it was absolutely delicious. I will definitely make it again. It was simple to prepare too. I used Roma tomatoes, Pinot Grigio white wine and substituted some fresh garlic for the shallots (because I didn't have any shallots). Thanks for a wonderful recipe.
RECIPE SUBMITTED BY
Boca Pat
United States
