Best Scallops Florentine Pasta Recipes

Pasta and Scallops Florentine image

Provided by RedVinoGirl

Categories Spaghetti

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

1 lb sea scallops, patted dry
1/8 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil (plus 1 tsp extra)
1 shallot, minced
4 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
3 tablespoons butter, softened
2 tablespoons capers
16 ounces whole wheat angel hair pasta, cooked
10 ounces Baby Spinach, fresh
1 pint cherry tomatoes, halved
1/4 cup parsley, fresh, chopped
1 1/4 teaspoons lemon zest, grated

Steps:

Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.

Nutrition Facts : Calories 444.5, Fat 12.2, SaturatedFat 4.7, Cholesterol 33.5, Sodium 737.5, Carbohydrate 64.7, Fiber 1.9, Sugar 1.7, Protein 22.8

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.

Scallops and Pasta Florentine image

Provided by Boca Pat

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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