This creamy dish with Tuscan influences tastes great with the rich flavors of the sea. A rich cream sauce with Parmesan cheese is mixed with soft fettuccine pasta, colorful spinach, and tomatoes. Scallops are cooked to perfection. This recipe is the perfect mix of fancy and easy, and any seafood lover will love it.
Ingredients: 1 lb scallops. 8 oz fettuccine pasta. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Cook fettuccine pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add scallops to the skillet and cook until browned on both sides, about 2-3 minutes per side. Remove scallops from the skillet and set aside. In the same skillet, add cherry tomatoes and spinach. Cook until tomatoes start to soften and spinach wilts. Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese until sauce thickens. Add cooked fettuccine pasta to the skillet and toss until well coated in the creamy sauce. Gently fold in the cooked scallops and season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.
Prep Time: 15 minutes
Cook Time: 20 minutes
tom roschkov