Elegant Seared Scallop Pasta Florentine
An exquisite and delightful dish featuring seared sea scallops paired with whole wheat pasta. This recipe combines the richness of butter with the tang of capers and lemon zest, infused with the aromatic flavor of garlic and shallots. Cherry tomatoes and fresh baby spinach add a burst of color and nutrition, making this an elegant yet wholesome choice for a special dinner. Perfect for a non-saucy meal or can be adapted with more sauce for those who prefer it.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
sea scallops
1 lb (patted dry)
pepper
1/8 teaspoon
salt
1/2 teaspoon (divided)
olive oil
2 tablespoons + 1 teaspoon
shallot
1 (minced)
garlic cloves
4 (minced)
white wine
1/4 cup
chicken broth
1/2 cup
butter
3 tablespoons (softened)
capers
2 tablespoons
whole wheat angel hair pasta
16 ounces (cooked)
baby spinach
10 ounces (fresh)
cherry tomatoes
1 pint (halved)
parsley
1/4 cup (chopped)
lemon zest
1 1/4 teaspoons (grated)
Instructions
1
Sprinkle the sea scallops evenly with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2
Once the oil is hot, carefully place the scallops in the pan. Sear them for several minutes on each side until they are golden brown and cooked through. Remove the scallops from the pan and keep them warm.
3
In the same pan, add the remaining teaspoon of olive oil. Reduce the heat to medium and add the minced shallot. Sauté for about 1 minute until the shallot becomes translucent.
4
Pour in the white wine, scraping any browned bits from the bottom of the pan. Let the wine reduce by half, which will take about a minute.
5
Add the chicken broth and bring it to a simmer. Reduce the heat to medium-low and stir in the softened butter until it is fully melted and incorporated.
6
Add the capers, cooked whole wheat angel hair pasta, and the remaining 1/4 teaspoon of salt. Toss the mixture gently to combine all ingredients well.
7
Add the baby spinach, halved cherry tomatoes, fresh parsley, and grated lemon zest. Toss everything together until the spinach begins to wilt, which should take about 2 minutes.
8
Transfer the pasta mixture to a large serving platter. Arrange the warm scallops on top and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Elegant Seared Scallop Pasta Florentine?
It is an exquisite dish featuring seared sea scallops, whole wheat pasta, fresh baby spinach, and cherry tomatoes in a light butter and wine sauce.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
What type of pasta should I use?
The recipe calls for 16 ounces of cooked whole wheat angel hair pasta.
How should the sea scallops be prepared before cooking?
The scallops should be patted dry and sprinkled with 1/2 teaspoon of salt and 1/8 teaspoon of pepper.
How long do I sear the scallops?
Sear them for several minutes on each side until they are golden brown and cooked through.
What kind of oil is best for searing the scallops?
The recipe uses olive oil, specifically 2 tablespoons for the scallops.
What aromatic vegetables are included?
The dish includes 1 minced shallot and 4 minced garlic cloves.
Is there alcohol in this recipe?
Yes, 1/4 cup of white wine is used to deglaze the pan and add flavor.
What can I use instead of chicken broth?
You can use vegetable broth or seafood stock as a substitute for the 1/2 cup of chicken broth.
How do I make the sauce creamy without heavy cream?
The recipe uses 3 tablespoons of softened butter stirred into the reduced wine and broth to create a light, silky sauce.
What gives the dish its 'Florentine' style?
The inclusion of 10 ounces of fresh baby spinach makes this a Florentine-style dish.
When do I add the cherry tomatoes?
Add the halved cherry tomatoes at the same time as the spinach, parsley, and lemon zest.
How long should I cook the spinach?
Toss the spinach with the pasta for about 2 minutes until it just begins to wilt.
What role do capers play in this recipe?
Capers provide a tangy, salty contrast to the richness of the butter and scallops.
Do I need to zest a lemon for this recipe?
Yes, you will need 1 1/4 teaspoons of grated lemon zest.
Can I use fresh parsley?
Yes, the recipe requires 1/4 cup of freshly chopped parsley.
What is the key to a good sear on scallops?
Ensuring the scallops are patted dry and the olive oil is hot before placing them in the skillet.
Is this a saucy pasta dish?
It is designed as a non-saucy, light meal, though it can be adapted with more broth and butter if more sauce is desired.
Can I use frozen spinach?
While fresh baby spinach is recommended for the best texture, you can use frozen spinach if it is completely thawed and squeezed dry.
What should the heat setting be for the shallots?
The heat should be reduced to medium when sautéing the shallot.
How much wine should be left after reduction?
The white wine should be reduced by half, which takes approximately one minute.
Should the butter be cold or soft?
The recipe recommends using softened butter so it incorporates easily into the sauce.
How do I finish the dish?
Transfer the pasta mixture to a platter, arrange the warm scallops on top, and serve immediately.
Is this recipe considered healthy?
Yes, it uses whole wheat pasta, lean seafood, and a significant amount of fresh vegetables like spinach and tomatoes.
Can I substitute the shallot?
You can use finely minced yellow onion or the white parts of green onions if shallots are unavailable.
What if I don't have white wine?
You can deglaze the pan with additional chicken broth or a tablespoon of lemon juice diluted with water.
How much salt is used in total?
A total of 3/4 teaspoon of salt is used, divided between the scallops and the pasta mixture.
Can I use a different type of pasta?
While angel hair is preferred for its light texture, linguine or spaghetti would also work well.
Is this dish suitable for a dinner party?
Yes, its elegant presentation and sophisticated flavor profile make it perfect for special occasions.
How do I prevent the scallops from getting cold?
Remove them from the pan after searing and keep them covered in a warm spot while you prepare the pasta and sauce.