Scallops and Spinach Over Pasta is an elegant yet easy-to-make dish that combines tender, seared scallops with the earthy taste of sautéed spinach, all served over a bed of pasta. The light and flavorful sauce, infused with garlic and lemon, ties everything together beautifully. This dish is perfect for a special dinner or a quick weeknight meal, delivering a balance of protein, greens, and carbs that’s both satisfying and delicious.
Ingredients:
- 12 large sea scallops, patted dry
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1/4 cup white wine or vegetable broth
- Juice and zest of 1 lemon
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8 oz spaghetti or linguine
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the scallops with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the scallops for 2-3 minutes on each side until golden brown and opaque. Remove from the skillet and set aside.
- In the same skillet, heat the remaining tablespoon of olive oil. Add the garlic and sauté for 1 minute until fragrant.
- Add the fresh spinach and cook until wilted, about 2-3 minutes. Stir in the white wine (or broth), lemon juice, lemon zest, and crushed red pepper flakes, cooking for an additional minute.
- Return the scallops to the skillet, along with the cooked pasta. Add the butter and toss everything together until the pasta is well coated and the scallops are warmed through.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese.
This Scallops and Spinach Over Pasta is a delightful, restaurant-quality dish that comes together quickly and offers fresh flavors with every bite, perfect for both special occasions and casual dinners.
