How to cook Pasta Florentine with Scallops
- 12 ounces sea scallops, cut in bite-size peaces
- 1 (10-ounce) package frozen leaf spinach
- 2 cups water
- 1 tablespoon lemon juice
- 1 bay leaf
- 1 (5 1/2-ounce) can evaporated skim milk
- 1 large egg
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon garlic powder
- 8 ounces linguini pasta, cooked and drained
- Freshly ground black pepper, to taste
- Additional grated Parmesan cheese
- Cook spinach according to package directions. Drain and squeeze dry; set aside.
- In a small saucepan over high heat, bring water, lemon juice and bay leaf to a boil; reduce heat to low and simmer for 10 minutes. Increase heat to medium, add scallops. Bring to a boil; cover and simmer for 2 to 3 minutes, or until scallops are opaque and tender. Remove bay leaf. Drain, set aside and keep warm.
- In a small bowl, beat evaporated milk and egg slightly. Beat in 1/2 cup Parmesan cheese and garlic powder until combined. Separate spinach leaves. In a large saucepan over low heat, gently toss together linguini, spinach and egg mixture until egg has set and sauce has thickened slightly.
- Place on a large heated platter. Sprinkle with pepper and tip with scallops. Serve the Pasta Florentine with Scallops immediately and pas additional Parmesan cheese.
The Pasta Florentine with Scallops recipe is delicious, simple, and really easy to cook.
This recipe for Pasta Florentine with Scallops serves/makes: 4 servings
The Pasta Florentine with Scallops recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Pasta