SCALLOPS AND PASTA FLORENTINE

Scallops and Pasta Florentine image

Make and share this Scallops and Pasta Florentine recipe from Food.com.

Provided by Boca Pat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb sea scallops, patted dry
1/8 teaspoon pepper
1/4 teaspoon salt
1 large shallot, minced
1/4 cup white wine
7 teaspoons oil
1/2 cup chicken broth
3 tablespoons butter, softened
1 (6 ounce) package fresh spinach (baby works the best)
1 pint cherry tomatoes (cut in half)
1/4 cup fresh parsley (chopped)
1 1/4 teaspoons lemons, zest of (grated)
8 ounces spaghetti or 8 ounces linguine (cooked)

Steps:

Sprinkle scallops with salt and pepper.
Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
Add broth, simmer.
Stir in butter and pasta and toss until heated thru.
Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.

Nutrition Facts : Calories 482.4, Fat 18.5, SaturatedFat 6.9, Cholesterol 50.2, Sodium 808, Carbohydrate 52.5, Fiber 4, Sugar 4, Protein 24.1

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