Scallops with Spaghetti Florentine
6 ounces thin spaghetti
8 ounces sea scallops, patted dry
Salt and pepper
2 tablespoons olive oil
4 tablespoons butter, divided
1/2 shallot, minced
2 garlic cloves, minced
1/2 cup white wine
1 cup chicken broth
3 to 4 ounces fresh spinach, coarsely chopped
10-12 grape tomatoes, halved
1 teaspoon grated lemon zest
Parmesan cheese for serving (optional)
Cook spaghetti in boiling, salted water for the time suggested on the package; drain.
Season the scallops with salt and pepper.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the scallops and cook for about 2 minutes per side or until lightly golden brown. Transfer the scallops to a plate and cover with foil to keep warm.
In the same skillet, add the shallots and garlic; cook for 1 minute.
Add the wine and cook until reduced by half, about 1 minute.
Add the chicken broth and remaining 2 tablespoons of butter; bring to a simmer. Add the drained spaghetti, spinach, tomatoes and lemon zest. Cook until the spinach wilts, about 1-2 minutes. Return the scallops to the skillet and cook just long enough to reheat them. Serve with grated Parmesan, if desired.
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This is a fast, delicious and light-tasting dish that is sure to impress. It is so easy to prepare and the results are colorful and packed with flavor. You can substitute shrimp or even chicken, if you prefer.
PASTA RECIPES > PASTA WITH SEAFOOD > SCALLOPS WITH SPAGHETTI FLORENTINE
To grate a lemon:
Rub a lemon against a rasp or grater with very small holes, rotating the fruit as soon as the white pith appears. One lemon should yield 2 to 3 teaspoons of fluffy zest.