Pasta and Scallops Florentine
Indulge in the elegance of Pasta and Scallops Florentine, a sophisticated yet approachable dish that's perfect for dinner parties or a cozy weeknight treat. Featuring perfectly seared sea scallops nestled atop tender fettuccine or linguine, this recipe is elevated by a creamy Parmesan and spinach sauce with hints of fresh garlic and a zesty twist of lemon juice. The contrast of golden, caramelized scallops against the velvety florentine sauce creates a restaurant-quality experience in your own kitchen. Ready in just 40 minutes, this one-skillet meal strikes the perfect balance between gourmet flavors and everyday convenience. Serve it with a sprinkle of fresh parsley for a polished finish and watch your guests savor every bite of this stunning seafood pasta masterpiece. Keywords: pasta and scallops recipe, creamy scallop pasta, spinach florentine sauce, seared sea scallops, quick seafood dinner.
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Recipe Information
Ingredients
- 12 ounces Fettuccine or Linguine pasta
- 1 pound Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 4 cups Fresh spinach leaves
- 2 tablespoons Lemon juice
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, drain the pasta, and set aside.
Pat the sea scallops dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the scallops in a single layer, making sure they aren't touching. Sear for 2-3 minutes on each side until a golden crust forms. Remove the scallops and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Stir in the minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and let it melt into the sauce, stirring occasionally.
Add the fresh spinach leaves and cook until wilted, about 2-3 minutes. Stir in the lemon juice and season with the remaining salt and black pepper to taste.
Return the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, use the reserved pasta water to adjust the consistency.
Carefully nestle the seared scallops back into the skillet with the pasta. Let everything warm through for 1-2 minutes.
Plate the pasta and scallops, then garnish with chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
