Scallops Florentine Pasta

Jeanne Collins


I had some scallops that needed using up and a really good chicken recipe so I decided why not make it with the scallops? It turned out so good, it's now replaced the chicken version in my often fixed category!

★★★★★ 1 vote
10 Min
20 Min


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


1Cook pasta according to directions to al dente
2Saute scallops in olive oil till cooked through and set aside.
3Saute 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
4While 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.
5Serve and top with more grated parmesan.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy