Scallops and Spinach Over Pasta

4 from 1 vote

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

Prep Time5

Cook Time30

Dry Scallops1

Total Time1 35

Servings:

Calories: 709kcal

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.

Nutrition