Pasta and Scallops Florentine

Submitted by RedVinoGirl

"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: 25mins
• Ingredients: 15
• Serves: 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.

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.<br/>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. :-)