If you're like me, you have a bunch of recipes in your recipe box that you haven't looked at in years. Well this is one of them. I couldn't decide what to make for dinner the other night but knew I wanted either seafood or fish. I literally stood in front of the fish counter at Donelan's trying to figure out what to cook. I originally wanted Linguine and Clam sauce but there wasn't a Little Neck Clam to be found. So Scallops was my second choice.
It's one of my mom's recipes and I haven't made it in years and thought I would give it a try. I'm not a huge Scallop person but I'm so glad I dug this recipe out of the box. It was a huge hit with my family and thought I'd share it with you all. This will definetly be made again. It's Spinach and Scallops over Linguine and that's What's for Dinner. Pair it with Italian bread, tossed salad and your good to go.
Spinach and Scallops over Linguine
- 1 Box Linguine cooked to package and drained
- 1 1/2 lbs of Sea Scallops (the big ones)
- 2 T Olive Oil
- 1 1lb or more Bag of Spinach (baby or regular)
- 4-5 Cloves minced garlic
- Red Pepper Flakes
- 1 Shallot finely chopped
- 1 Lemon Zested and juiced
- 3 T Fresh Flat Leaf Italian Parsley (can use dry)
- 3 T Fresh Basil Chopped (can use dry)
- 1/2 Cup White Wine
- 1 Can Tomato Sauce
- Water (rinse can of sauce out with water)
- Salt and Pepper
Directions: Saute garlic, shallots, red pepper flakes in olive oil. Add your spinach till wilted. Add the white wine, lemon juice and peel. Add in your tomato sauce, can of water, fresh basil and parsley. Bring to a boil and add in your scallops and let cook for 8-10 mins. Adjust with salt and pepper. Stir over cooked Linguine with parmesan cheese.
Hope you enjoy!