Pasta With Scallops Recipe
Limited Time! Pan-seared scallops sautéed with dorati cherry tomatoes and fresh spinach. Tossed with vermicelli and our housemade sauce of white wine, garlic and cream sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the vermicelli pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sear the Scallops
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Pat the scallops dry with paper towels and season with salt and pepper. Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown. Remove the scallops from the skillet and set aside.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cherry tomatoes, sautéing for 2-3 minutes until the tomatoes start to soften. Add the fresh spinach and cook until wilted.
- 4
Make the Sauce
Pour in the white wine and allow it to simmer for 2-3 minutes. Add the heavy cream, stirring to combine, and let it simmer for another 3-4 minutes until slightly thickened. Season with additional salt and pepper to taste.
- 5
Combine and Serve
Add the cooked vermicelli pasta to the skillet and toss to coat in the sauce. Gently fold in the seared scallops. Serve immediately, garnished with extra cherry tomatoes if desired.
