Pasta and Scallops Florentine

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.

• Ready In: 25 mins
• Serves: 6
• Yields: 6

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.