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

Main Ingredient: Scallops
Preparation Method: Pasta
Cuisine: Italian