SCALLOPS FLORENTINE PASTA

Scallops Florentine Pasta image

Provided by Jeanne Collins

Categories Seafood

Time 30m

Number Of Ingredients 10

olive oil, extra virgin
1/4 lb scallops per person to be served
2 Tbsp garlic chopped fine
1/2 c white wine
1/2 c chicken broth
1/3 pt grape or cherry tomatoes per person to be served
large handful of baby spinach per person to be served
3 sprig(s) fresh basil cut into ribbons per person to be served
1/2 c medium pasta shells per person to be served
parmesan cheese grated or shaved

Steps:

1. Cook pasta according to directions to al dente
2. Saute scallops in olive oil till cooked through and set aside.
3. Saute garlic in olive oil constantly stirring it around so it doesn't burn. Once caramelized, add white wine, chicken broth and fresh basil. Let it cook down to half volume
4. While the wine mixture is cooking down, slice the tomatoes in half. Once the wine mix is cooked down in half, add tomatoes, spinach and cooked pasta to the pan and toss to wilt the spinach and warm the tomatoes. Add grated parmesan to taste.
5. Serve and top with more grated parmesan.