Tuesday, January 26, 2010

Scallops and Spinach in Wine Sauce


4 oz. bay scallops
1 c. fresh spinach
1 serving linguini
2 tbsp. butter
1 tbsp. olive oil
3/4 c. white wine (I used a Sav. Blanc)
1 pinch salt


Boil water and cook past until al dente. Drain and set aside.

Heat a pan over medium high. Add butter and olive oil, then sear the scallops quickly (no more than 30 seconds per side). Remove scallops. Add white wine and salt, bringing to a simmer for appx. 5 minutes. Turn heat down to medium. Add spinach, and pasta, stirring until pasta is cooked through. Add scallops and then serve!

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