scallops florentine pasta
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!
prep time
10 Min
cook time
20 Min
method
Saute
yield
1-2 serving(s)
Ingredients
- - olive oil, extra virgin
- 1/4 pound scallops per person to be served
- 2 tablespoons garlic chopped fine
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/3 pint grape or cherry tomatoes per person to be served
- - large handful of baby spinach per person to be served
- 3 sprigs fresh basil cut into ribbons per person to be served
- 1/2 cup medium pasta shells per person to be served
- - parmesan cheese grated or shaved
How To Make scallops florentine pasta
-
Step 1Cook pasta according to directions to al dente
-
Step 2Saute scallops in olive oil till cooked through and set aside. -
Step 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
-
Step 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.
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Step 5Serve and top with more grated parmesan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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