Scallops and Pasta Florentine

By BobH

Ingredients

• 1 lb sea scallops
• 1/8 t pepper
• 1/4 t salt
• 1 large shallot, minced
• 1/4 cup white wine
• 7 t oil
• 1/2 cup chicken broth
• 3 T butter, softened
• 1 (6 oz) package fresh baby spinach
• 1 pint cherry tomatoes (cut in half)
• 1/4 cup chopped fresh parsley
• 1 1/4 t grated lemon zest
• 8 oz linguini (cooked)

Preparation

Step 1

Sprinkle scallops with salt and pepper
Heat oil, brown about 2min./side and remove from pan
Add shallot, cook till soft, stir in wine and reduce by half
Add broth and simmer
Stir in butter and pasta and heat thru
Add spinach, tomatoes, parsley, zest, scallops and serve