Creamy Scallops and Spinach Pasta: A Quick and Elegant Dinner
This Creamy Scallops and Spinach Pasta recipe is a weeknight winner. It’s quick, it’s easy, and it’s incredibly delicious. The combination of perfectly seared scallops, vibrant spinach, and a creamy sauce over pasta is simply irresistible. This dish looks elegant enough for a dinner party but is simple enough to make any night of the week. Get ready to impress your family and friends with this restaurant-worthy meal!
Why This Scallops and Spinach Pasta Recipe Works
There are a few key elements that make this recipe a standout:
* **Perfectly Seared Scallops:** Achieving a beautiful sear on the scallops is crucial for flavor and texture. We’ll go over the secrets to getting that perfect golden crust without overcooking the scallops.
* **Flavorful Cream Sauce:** The creamy sauce is the star of the show, coating the pasta and scallops in a luscious embrace. It’s rich but not too heavy, thanks to the addition of white wine and lemon juice.
* **Nutrient-Packed Spinach:** Spinach adds a pop of color, freshness, and a healthy dose of vitamins and minerals to the dish.
* **Quick and Easy:** From start to finish, this recipe can be on the table in under 30 minutes.
* **Versatile:** You can easily customize this recipe to your liking by adding other vegetables, herbs, or spices.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delicious scallops and spinach pasta:
* **Scallops:** Use sea scallops, which are larger and meatier than bay scallops. Look for dry-packed scallops, which haven’t been treated with preservatives and will sear better.
* **Pasta:** Linguine, fettuccine, or spaghetti are all great choices. Use your favorite type of pasta.
* **Spinach:** Fresh spinach is preferred, but frozen spinach can be used in a pinch. Make sure to thaw and squeeze out any excess water before using.
* **Heavy Cream:** This is the base of the creamy sauce. You can substitute with half-and-half for a lighter option, but the sauce won’t be as thick.
* **White Wine:** A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds flavor and acidity to the sauce. You can substitute with chicken broth if you don’t have white wine.
* **Garlic:** Fresh garlic is essential for adding aroma and flavor.
* **Shallot:** Shallots have a milder, sweeter flavor than onions, making them perfect for this dish.
* **Lemon Juice:** Fresh lemon juice brightens the sauce and balances the richness of the cream.
* **Butter:** Used for searing the scallops and adding richness to the sauce.
* **Olive Oil:** Used for sautéing the shallots and garlic.
* **Parmesan Cheese:** Freshly grated Parmesan cheese adds a salty, nutty flavor to the dish.
* **Red Pepper Flakes:** Adds a touch of heat (optional).
* **Salt and Pepper:** To taste.
Here is a detailed ingredient list with quantities:
* 1 pound sea scallops, dry-packed
* 1 pound linguine pasta
* 5 ounces fresh spinach
* 1 cup heavy cream
* 1/2 cup dry white wine
* 2 cloves garlic, minced
* 1 shallot, minced
* 2 tablespoons lemon juice
* 2 tablespoons butter
* 2 tablespoons olive oil
* 1/4 cup freshly grated Parmesan cheese, plus more for serving
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
Step-by-Step Instructions
Follow these simple steps to create this amazing scallops and spinach pasta:
**Step 1: Cook the Pasta**
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
**Step 2: Prepare the Scallops**
While the pasta is cooking, prepare the scallops. Pat the scallops dry with paper towels. This is crucial for getting a good sear. Season the scallops with salt and pepper.
**Step 3: Sear the Scallops**
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, add the scallops in a single layer, making sure not to overcrowd the pan. If necessary, cook the scallops in batches. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Remove the scallops from the skillet and set aside. Don’t worry if there are some browned bits left in the skillet – this will add flavor to the sauce.
**Step 4: Make the Sauce**
Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
Stir in the lemon juice and Parmesan cheese. Season with salt and pepper to taste.
**Step 5: Add the Spinach**
Add the fresh spinach to the skillet and cook until it has wilted, about 1-2 minutes. If using frozen spinach, make sure to thaw it and squeeze out any excess water before adding it to the skillet.
**Step 6: Combine Everything**
Add the cooked pasta to the skillet with the sauce and spinach. Toss to coat. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
**Step 7: Add the Scallops Back**
Gently add the seared scallops back to the skillet and toss to combine. Be careful not to overcook the scallops.
**Step 8: Serve**
Serve the scallops and spinach pasta immediately. Garnish with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired.
Tips for Perfect Scallops and Spinach Pasta
Here are some tips to help you make the best scallops and spinach pasta:
* **Use dry-packed scallops:** Dry-packed scallops haven’t been treated with preservatives and will sear better than wet-packed scallops. If you can’t find dry-packed scallops, you can soak wet-packed scallops in milk for 30 minutes to help remove some of the excess moisture.
* **Pat the scallops dry:** This is crucial for getting a good sear. Use paper towels to pat the scallops dry before seasoning them.
* **Don’t overcrowd the pan:** Overcrowding the pan will lower the temperature and cause the scallops to steam instead of sear. Cook the scallops in batches if necessary.
* **Don’t overcook the scallops:** Scallops are delicate and can easily become rubbery if overcooked. Cook them for just 2-3 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
* **Use fresh ingredients:** Fresh ingredients will make a big difference in the flavor of the dish. Use fresh garlic, shallots, lemon juice, and Parmesan cheese.
* **Don’t be afraid to adjust the seasoning:** Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or red pepper flakes to your liking.
* **Serve immediately:** Scallops and spinach pasta is best served immediately. The scallops will continue to cook if left in the hot sauce for too long.
Variations and Substitutions
Here are some variations and substitutions you can try:
* **Add other vegetables:** You can add other vegetables to the dish, such as mushrooms, asparagus, or sun-dried tomatoes.
* **Use different herbs:** Try adding fresh herbs like basil, parsley, or thyme to the sauce.
* **Add a splash of cream sherry:** A splash of cream sherry can add a nutty, sweet flavor to the sauce.
* **Use different pasta:** You can use different types of pasta, such as penne, farfalle, or orecchiette.
* **Make it gluten-free:** Use gluten-free pasta to make this dish gluten-free.
* **Make it dairy-free:** Use coconut cream or cashew cream instead of heavy cream to make this dish dairy-free. Omit the Parmesan cheese or use a dairy-free Parmesan cheese substitute.
* **Add bacon or pancetta:** Crispy bacon or pancetta adds a smoky, savory flavor to the dish. Cook the bacon or pancetta before adding the shallots and garlic.
* **Spice it up:** Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
Serving Suggestions
Scallops and spinach pasta is a complete meal on its own, but you can also serve it with a side salad or some crusty bread.
* **Side Salad:** A simple green salad with a vinaigrette dressing is a great complement to the rich pasta dish.
* **Crusty Bread:** Serve with crusty bread to soak up the delicious sauce.
* **Garlic Bread:** Garlic bread is another great option for soaking up the sauce.
Make-Ahead Instructions
While scallops and spinach pasta is best served immediately, you can prepare some of the components ahead of time.
* **Cook the pasta:** You can cook the pasta ahead of time and store it in the refrigerator. Toss it with a little olive oil to prevent it from sticking together. Reheat the pasta in the sauce before serving.
* **Prepare the sauce:** You can prepare the sauce ahead of time and store it in the refrigerator. Reheat the sauce before adding the pasta and scallops.
* **Sear the scallops:** It’s best to sear the scallops right before serving, but you can sear them a few hours ahead of time and store them in the refrigerator. Reheat the scallops in the sauce before serving, being careful not to overcook them.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
The pasta is best when eaten fresh. The scallops can become a bit rubbery as they sit. To reheat, it is best to gently warm on the stovetop and add a little extra cream or butter to prevent dryness.
Nutritional Information
(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)
* Calories: Approximately 600-700 per serving
* Protein: 30-40 grams
* Fat: 30-40 grams
* Carbohydrates: 50-60 grams
Recipe Card
Here’s a printable recipe card for this Creamy Scallops and Spinach Pasta:
[Include a visual recipe card image or a link to a recipe card generator here]Enjoy Your Creamy Scallops and Spinach Pasta!
This Creamy Scallops and Spinach Pasta recipe is a guaranteed crowd-pleaser. It’s easy to make, customizable, and incredibly delicious. Whether you’re looking for a quick weeknight dinner or an elegant meal for a special occasion, this recipe is sure to impress. So, gather your ingredients and get cooking! You won’t be disappointed.