Pasta With Scallops and Spinach
"Got this from Essence again. Ready in 15 minutes!"
- Ready In:
- 23mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces pappardelle pasta or 12 ounces other favorite pasta
- 1 tablespoon olive oil
- 1 lb sea scallops
- 1 garlic clove, minced
- 1 cup white wine, chicken broth or 1 cup clam juice
- 2 teaspoons butter
- 10 ounces spinach
- 1 cup cherry tomatoes
-
Optional garnish
- lemon wedge
- toasted pine nuts
directions
- Cook pasta according to package directions.
- Meanwhile, in medium-size skillet, heat oil until hot but not smoking; saute' scallops until cooked through, about 2 minutes on each side.
- Remove scallops from pan.
- Add garlic; cook 1 minute.
- Add wine; cook until slightly reduced, about 2 minutes.
- Stir in butter.
- Add spinach, tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes.
- Combine drained pasta and spinach mixture.
- Spoon onto plates, top with scallops.
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