Pasta & Scallops Florentine
Mom
ingredients
- 1 lb. sea scallops, patted dry
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tbs + 1 tsp. oil
- 1 large shallot minced
- 1/4 cup white wine
- 1/2 cup chicken broth
- 3 tbsp. butter softened
- 2 tbsp. capers, rinsed, drained
- 8 oz linguine - cooked
- 16 ounces baby spinach
- 1 pint cherry tomatoes - halved
- 1/4 cup chopped fresh parsley
- 1 1/4 cups lemon zest
directions
- 1
1. Sprinkle scallops with 1/4 tsp. salt & pepper.
- 2
2. In skillet heat 2 tbsp oil over med-high. Add scallops, cook until browned, 2 minutes per side. remove from skillet keep warm.
- 3
3. in skillet heat remaining oil. Add shallot; cook until softened. 1 minute. Stir in wine; cook until reduced by half, 30 seconds.
- 4
4. Add broth; simmer. reduce heat to medium; stir in butter. Add capers, pasta& remaining salt; toss until heated. Add spinach, tomatoes, parsley & lemon zest. toss until spinach wilts, 1-2 minutes. transfer to platter; add scallops
Source: Mom
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