Scallops and Pasta Florentine Recipe
Cook Time: 20 minutes
Prep Time: 25 minutes
Total Time: 45 minutes
Description:
This Scallops and Pasta Florentine is a delightful dish that’s perfect for a quick yet elegant meal. With tender sea scallops, vibrant spinach, and fresh tomatoes tossed with pasta in a rich, buttery sauce, it’s a low-cholesterol, vegetable-packed dish that’s both comforting and nutritious. Serve it up for dinner and enjoy the flavors of this Mediterranean-inspired dish in just under an hour.
Category: Spaghetti
Keywords: Spinach, Greens, Vegetable, Low Cholesterol, < 60 Minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sea scallops | 1 lb |
| Freshly ground black pepper | 1/8 tsp |
| Salt | 1/4 tsp |
| Shallot, finely chopped | 1 medium |
| White wine | 1/4 cup |
| Chicken broth | 1/2 cup |
| Butter | 3 tbsp |
| Fresh spinach | 7 oz |
| Cherry tomatoes, halved | 1 cup |
| Fresh parsley, chopped | 1 tbsp |
| Lemon zest | 1 tsp |
| Spaghetti | 8 oz |
| Linguine | 8 oz |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 482.4 |
| Fat | 18.5 g |
| Saturated Fat | 6.9 g |
| Cholesterol | 50.2 mg |
| Sodium | 808 mg |
| Carbohydrates | 52.5 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Protein | 24.1 g |
Instructions:
-
Prepare the Scallops:
Sprinkle the sea scallops with salt and freshly ground black pepper on both sides, ensuring they are seasoned well. -
Cook the Scallops:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned scallops and cook them for about 2 minutes on each side, or until golden brown and cooked through. Once done, remove the scallops from the skillet and set them aside on a plate to keep warm. -
Sauté Shallot and Deglaze:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the finely chopped shallot and sauté for about 1 minute until the shallot softens and becomes translucent. Stir in the white wine and let it cook down for about 30 seconds until it reduces by half, scraping any brown bits from the bottom of the pan for extra flavor. -
Add the Broth and Simmer:
Pour in the chicken broth, stirring well. Bring the mixture to a simmer and let it cook for a few minutes to allow the flavors to blend together. -
Finish the Sauce and Pasta:
Stir in the butter, letting it melt into the sauce and create a rich, creamy texture. Add the cooked spaghetti or linguine (whichever you prefer), and toss to coat the pasta in the buttery sauce, making sure everything is heated through. -
Add Vegetables and Scallops:
Toss in the fresh spinach, cherry tomatoes, and chopped parsley. Stir the mixture until the spinach wilts down and the tomatoes soften slightly. Finally, add the cooked scallops back into the skillet, tossing everything gently to combine. -
Garnish and Serve:
Finish the dish by adding a sprinkle of fresh lemon zest over the top. Serve immediately while hot, garnished with additional fresh parsley if desired.
Servings: 4
Enjoy this elegant, yet simple, Scallops and Pasta Florentine for a quick dinner that combines fresh seafood with the richness of buttery pasta and vibrant vegetables. Perfect for weeknight meals or special occasions, this dish is sure to impress your family and guests alike.
