Scallops And Pasta Florentine

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb sea scallops, patted dry
• 1/8 teaspoon pepper
• 1/4 teaspoon salt
• 1 large shallot, minced
• 1/4 cup 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)

Recipe

• 1 sprinkle scallops with salt and pepper.
• 2 heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
• 3 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.
• 4 add broth, simmer.
• 5 stir in butter and pasta and toss until heated thru.
• 6 add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.