Linguini With Seared Scallop
Golden seared scallops are served over linguine tossed in a creamy marinara sauce with spinach, garlic, white wine, and fresh Italian herbs.
Ingredients
- 1 lb linguine
- 1 lb large scallops
- 2 cups chopped spinach
- ½ cup chopped onion
- 2 tbsp chopped garlic
- 2 tbsp flour
- 1 cup prepared marinara sauce
- 1 cup heavy whipping cream
- 1 cup chicken stock or white wine
- 1 tbsp each chopped Italian parsley basil, and thyme
- 2 tbsp each olive oil and butter
Instructions
- Cook pasta according to package directions reserving 1 cup of the pasta water
- Meanwhile salt, pepper and coat scallops lightly with flour
- Heat oil and butter to medium high
- Saute scallops until golden about 3 minutes per side
- Remove scallops set aside
- In the same pan saute the onion and garlic until tender and just beginning to brown
- De glaze pan with chicken stock or white wine
- Add heavy whipping cream, resevered pasta water and marinara sauce
- Simmer until sauce thickens about 10 minutes
- Add spinach, , and herbs last 5 minutes
- Add Scallops just to heat through
- Drain pasta toss in sauce
- Top with seared scallops, parmesan and chopped Italian parsley