Pasta And Scallops Florentine Recipe

Name: Pasta And Scallops Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

788

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb sea scallops, patted dry, 1/8 teaspoon pepper, 1/2 teaspoon salt, 2 tablespoons olive oil (plus 1 tsp extra), and more.

Yes, Pasta And Scallops Florentine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta And Scallops Florentine

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