Scallops and Spaghetti Florentine

INGREDIENTS

1 lb sea scallops, patted dry

1⁄8 teaspoon pepper

1⁄4 teaspoon sea salt

1 large shallot, minced

1⁄4 cup white wine

7 teaspoons oil

1⁄2 cup chicken broth

3 tablespoons butter, softened

1 (6 ounce) package fresh spinach (baby works the best)

1 1⁄4 teaspoons lemons, zest of (grated)

8 ounces spaghetti or 8 ounces linguine (cooked)

DIRECTIONS

Sprinkle scallops with sea salt and pepper.

Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.

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.

Add broth, simmer.

Stir in butter and pasta and toss until heated thru.

Add spinach and lemon zest, toss until spinach wilts, add scallops and serve. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good pasta page.

Scallops and Spaghetti Florentine