Scallops and Pasta Florentine
Elevate your dinner table with this luxurious Scallops and Pasta Florentine recipe, a perfect fusion of creamy comfort and gourmet flair. Tender linguine is tossed in a rich Parmesan cream sauce, infused with the delicate flavors of garlic and wilted baby spinach. Perfectly seared large sea scallops, golden and caramelized, crown the dish, delivering a buttery, melt-in-your-mouth bite. A splash of fresh lemon juice and a sprinkle of parsley brighten each plate, creating a visually stunning and flavorful masterpiece. Ready in just 40 minutes, this elegant yet approachable seafood pasta is ideal for special occasions or a romantic weeknight meal. Treat yourself to the ultimate combination of simplicity and sophistication!
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 1 lb Large sea scallops
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Butter
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 5 oz Baby spinach
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain and set the pasta aside.
Rinse the scallops under cold water and pat them dry with a paper towel. Season both sides of the scallops with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer. Sear them for 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set them aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, stir in the minced garlic. Cook for 1 minute until fragrant.
Pour in the heavy cream, stirring continuously. Reduce the heat to low and let it simmer for 2-3 minutes.
Whisk in the Parmesan cheese until smooth and creamy. If the sauce is too thick, stir in a bit of the reserved pasta water to achieve the desired consistency.
Add the baby spinach to the sauce and cook for 2-3 minutes until just wilted.
Gently toss the cooked linguine with the sauce, ensuring the pasta is well coated.
Return the scallops to the skillet and drizzle them with lemon juice. Cook for 1-2 minutes until warmed through.
Sprinkle the dish with fresh parsley and an additional pinch of grated Parmesan cheese if desired.
Serve immediately, dividing the pasta and scallops among four plates, and enjoy your Scallops and Pasta Florentine!
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 8100 mg | 352% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.7 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 939 mg | 72% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2139 mg | 46% | |
*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.
