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