Scallops Florentine
That tender scallop
Servings: 2
Calories: 606kcal
Ingredients
- 12 each scallops 10-20 size, with nub muscle, removed, dry scallops thoroughly
- 1 tbsp olive oil
- ¼ cup pepper roasted, diced
- 3 each scallions burnt
- 6 oz spinach baby, washed
- 8 oz cream either heavy or half and half
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 lb pasta tagliettelli
Instructions
- Add oil to saute pan, on high heat add dry scallops to pan, cook on 1st side 2 -3 minutes, season with salt and pepper
- Turn over scallops, season, cook 2-3 minutes, add roasted red pepper
- Add cream to the pan
- Add spinach and wilt in a pan with the cream and other ingredients
- Turn spinach into cream and mix all together
- Serve over hot pasta or eat by itself
Nutrition
Serving: 14oz | Calories: 606kcal | Carbohydrates: 38g | Protein: 12g | Fat: 51g | Saturated Fat: 28g | Cholesterol: 157mg | Sodium: 1474mg | Potassium: 1722mg | Fiber: 13g | Sugar: 10g | Vitamin A: 10802IU | Vitamin C: 41mg | Calcium: 321mg | Iron: 8mg