SCALLOPS FLORENTINE | PASTA | SEAFOOD | EASY RECIPE
In the time it will take you to cook the pasta, this recipe for scallops florentine will be done. Well under 30 minutes for an amazing meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.charlottefashionplate.com.
Ingredients
- 1 pound fettuccine or linguine
- 2 pounds dry-packed, U10-U12 scallops
- kosher salt/pepper
- 3 to 4 Tablespoons butter
- 3 garlic cloves, minced
- 1/2 Cup white wine
- 1 pint heavy whipping cream
- 2 Cups baby spinach
- 1/2 to 3/4 Cup Parmesan cheese, freshly grated
- pinch of crushed red pepper
- zest of 1/2 lemon
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