Scallops and Pasta Florentine
I bought some bay scallops a few weeks ago. When cooking for one its amazing how far a pound of these little guys will go. I made a recipe for baked scallops with bread crumbs. It was okay, not great, just okay. So I went on the hunt for a better recipe and found this one on Food.com. I didn't have cherry tomatoes but I did have some Roma tomatoes, fresh from the garden and I did have the spinach as I has just bought some for a pizza I was going to make. This recipe also called for sea scallops, the big ones, but I had to make do with what I had on hand. Let's give this a try.
Scallops and Pasta Florentine
1 lb sea scallops
1/8 tsp pepper (I omitted)
1/4 tsp salt (I omitted)
1 large shallot minced (I used a regular yellow onion)
1/4 cup white wine (I had some Chablis on hand)
7 tsps oil
1/2 cup chicken broth
3 tblsp butter. softened
6 oz package baby spinach
1 pint cherry tomatoes, halved
1/4 cup fresh parsley, chopped (I used dried and maybe 1 tblsp)
zest of 1-1/4 lemons
8 ozs spaghetti or linguine, cooked (I used thin spaghetti)
Sprinkle scallops with salt & pepper
Heat 2 tsp oil in skillet; add scallops and cook for about 2 minutes each side, until browned** Remove from skillet and keep warm.
In same skillet, heat remaining oil, add shallot and cook until softened, about 1 minute; stir in wine and cook until reduced by half; about 30 seconds
Add broth and bring to a simmer.
Stir in butter and pasta. Toss until heated thru.
Add spinach, tomatoes, parsley and lemon zest. Toss until spinach wilts. Add scallops and serve.
**When buying scallops look for ones that are labeled "dry scallops". If they are not "dry" then extra water has been injected into them and they will give off a lot of liquid when cooked and not brown too well. Hence my pale scallops.
This was really good and I bet with sea scallops it would be even better.
Scallops and Pasta Florentine
1 lb sea scallops
1/8 tsp pepper (I omitted)
1/4 tsp salt (I omitted)
1 large shallot minced (I used a regular yellow onion)
1/4 cup white wine (I had some Chablis on hand)
7 tsps oil
1/2 cup chicken broth
3 tblsp butter. softened
6 oz package baby spinach
1 pint cherry tomatoes, halved
1/4 cup fresh parsley, chopped (I used dried and maybe 1 tblsp)
zest of 1-1/4 lemons
8 ozs spaghetti or linguine, cooked (I used thin spaghetti)
Sprinkle scallops with salt & pepper
Heat 2 tsp oil in skillet; add scallops and cook for about 2 minutes each side, until browned** Remove from skillet and keep warm.
In same skillet, heat remaining oil, add shallot and cook until softened, about 1 minute; stir in wine and cook until reduced by half; about 30 seconds
Add broth and bring to a simmer.
Stir in butter and pasta. Toss until heated thru.
Add spinach, tomatoes, parsley and lemon zest. Toss until spinach wilts. Add scallops and serve.
**When buying scallops look for ones that are labeled "dry scallops". If they are not "dry" then extra water has been injected into them and they will give off a lot of liquid when cooked and not brown too well. Hence my pale scallops.
This was really good and I bet with sea scallops it would be even better.
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