Seared scallops with lemon-spinach pasta
By Rachel Ray
- 200g spaghetti or linguini
- 200g sea scallops, rinsed and patted dry
- 2 tablespoons olive oil
- 3 tablespoons of butter, divided
- 1 shallot, finely chopped
- Pinch of red pepper flakes
- 225ml dry white wine
- 120ml chicken, vegetable or seafood stock
- 15g parsley, chopped
- Zest of 1 lemon, reserving the lemon for serving
- 175g fresh spinach
- 50g Parmesan, grated
- Salt and pepper
Bring a pot of water to a boil, add some salt and cook the pasta as directed. While the pasta is cooking, get started on the scallops.
Season each side of the scallops with salt and pepper.
Heat a large pan to medium-high heat. Add the olive oil. When both pan and oil is hot, add the scallops. Sear each scallop for about 2 minutes, and then flip over and sear the other side for about 2 minutes. Remove the scallops, set aside on a plate and cover with foil.
Turn down the heat a little, and the add 2 tablespoons of the butter to the pan. Add the chopped shallot and cook until tender and starting to colour. Add a pinch of red pepper flakes and the white wine. Reduce the wine for about 1-2 minutes and then pour in the stock.
Add the parsley, lemon zest and the remaining 1 tablespoon of butter to the pan. Simmer for about 2-3 minutes then turn off the heat.
Return the cooked pasta to the empty pasta pot. Put it over a low heat and add the sauce from the pan. Add the spinach and stir until it has started to wilt (it may help to cover the pot for about 1-2 minutes).
Remove the pan from the heat. Add the Parmesan cheese, a little bit at a time, until all the cheese is fully incorporated. Once the spinach is wilted and the ingredients are fully incorporated, transfer to a serving bowl or plate and top with the scallops. Serve with a bit of fresh lemon squeezed over the entire dish.