Scallops & Spinach Pasta Recipe
Ingredients
| 8 ounces dry green fettuccine or 1 package fresh green fettuccine | ||
| Pine nuts | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 1 pound bay scallops, rinsed and patted dry | ||
| Garlic | 2 Clove (5gm), pressed | |
| 1 large tomato seeded and chopped | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Italian parsley | 1/4 Cup (16 tbs), chopped | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
In a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 3 to 4 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, toast pine nuts in a wide nonstick frying pan over medium-low heat until lightly browned (about 3 minutes), stirring often.
Remove nuts from pan and set aside.
Then heat oil in pan over medium-high heat.
Add scallops and cook, turning often with a wide spatula, until opaque in center; cut to test (2 to 3 minutes).
Lift from pan, place on a warm plate, and keep warm.
Add garlic to pan; cook, stirring, just until it begins to brown (1 to 2 minutes).
Stir in tomato, then wine; bring to a full boil.
Remove pan from heat and add pasta, scallops and any accumulated liquid, and pars-ley; mix lightly, using 2 spoons.
Season to taste with salt and pepper.
Sprinkle with pine nuts.
Drain well.
While pasta is cooking, toast pine nuts in a wide nonstick frying pan over medium-low heat until lightly browned (about 3 minutes), stirring often.
Remove nuts from pan and set aside.
Then heat oil in pan over medium-high heat.
Add scallops and cook, turning often with a wide spatula, until opaque in center; cut to test (2 to 3 minutes).
Lift from pan, place on a warm plate, and keep warm.
Add garlic to pan; cook, stirring, just until it begins to brown (1 to 2 minutes).
Stir in tomato, then wine; bring to a full boil.
Remove pan from heat and add pasta, scallops and any accumulated liquid, and pars-ley; mix lightly, using 2 spoons.
Season to taste with salt and pepper.
Sprinkle with pine nuts.
Chef
