Scallops and Spinach Over Pasta
Ingredients
- One Dozen Scallops Fresh or Frozen (if frozen must thaw first)
- 1 and 1/2 Bags of Fresh Spinach approximately 12 ounces
- 1 Medium Onion 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
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.
- 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.
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