Scallops Provencal Recipe
Fresh sea scallops sautéed with diced tomatoes, baby spinach, onions, garlic, and mushrooms served in a garlic basil white wine sauce over penne
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Penne
In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until onion is translucent, about 3-4 minutes.
- 3
Add Mushrooms and Tomatoes
Stir in the sliced mushrooms and cook for another 3 minutes before adding the diced tomatoes. Cook until the tomatoes are soft, about 3 minutes.
- 4
- 5
Add Spinach and Wine
Lower the heat and add the baby spinach to the pan, stirring until wilted. Pour in the white wine and bring to a simmer, allowing the sauce to reduce slightly.
- 6
Finish the Dish
Stir in the chopped basil and season with salt and black pepper to taste. Combine the cooked penne with the scallop mixture, tossing to coat.
- 7
Serve
Plate the Scallops Provencal and serve immediately, garnished with additional fresh basil if desired.
