Pasta and Scallops Florentine
Date: February 8th, 2010
This would be great with our new product, Elena’s handmade lemon pepper angel hair pasta.
Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.
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