- 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 of Garlic (minced)
- 1 Tablespoon Salt
- 1/4 Teaspoon of Black Pepper
- 1/4 Teaspoon of Chili Powder
- 1/4 Teaspoon of Paprika
- 2 Tablespoons of Butter
- 1 Tablespoon of Olive Oil
- 8-12 Oz of Pasta (regular spaghetti is fine.)
- 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 the 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.