Pasta Florentine with Scallops Recipe

Serves/Makes: 4 servings

Ingredients:

  • 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
How to cook Pasta Florentine with Scallops:
  • 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.

Note:

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 (more Scallops recipes)
Preparation Method: Pasta (more Pasta recipes)
Cuisine: Italian (more Italian recipes)

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