Scallops and Spinach Over Pasta
This dish is one of our favorites as it can be made easily on a weeknight but is elegant enough to enjoy on a Saturday evening date night in. Pairs perfectly with a white wine like chardonnay, pinot grigio, or savignon blanc
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Ingredients
- 12 Scallops Fresh or Frozen (if frozen must thaw first)
- 12 Oz Spinach Fresh
- 1 Onion Medium sized sliced thin
- 1 Tablespoon Garlic minced
- 1 Tablespoon Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Chili Powder
- 1/4 Teaspoon Paprika
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 8-12 Oz Pasta
- 10 Oz Chicken Stock
Instructions
- Prepare your scallops by laying them out on salted paper towels for 30 minutes each side. (Salt them on the tops as well).
- Defrost your chicken stock if you are using frozen. (If from a box you can skip this step).
- Sweat your onions in a pan.
- Cook your pasta Al Dente.
- Add garlic to the cooked onions.
- Once the garlic is softening add the spinach and cook it until it becomes wilted not stewed.
- Heat you your pan for the scallops and add the oil and half the butter.
- Sprinkle the scallops with your chili powder and paprika.
- Drain your pasta well and add it back to the pan with your chicken stock and spinach. ( you can retain some of the pasta water for the sauce opt)
- Add scallops to a hot pan. Do not crowd them, place only six at a time unless you have a very large pan.
- Scallops only need to cook for about 2-3 minutes per side. Until lightly brown. If you overcook them they become chewy.
- Plate your pasta in a bowl and add the scallops on top. Add some grated Parmigiano Reggiano and serve.
Video
Nutrition
Calories: 709kcalCarbohydrates: 106gProtein: 35gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 56mgSodium: 4.635mgPotassium: 1.648mgFiber: 9gSugar: 8gVitamin A: 16.521IUVitamin C: 53mgCalcium: 231mgIron: 7mg
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Amazing combo, will sure make this again