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scallops florentine pasta

(1 rating)
Recipe by
Jeanne Collins
Santa Clara, CA

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 rating)
yield 1 -2
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For scallops florentine pasta

  • 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
    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

How To Make scallops florentine pasta

  • 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.

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