Scallop Pasta with Tomatoes and Spinach in a Lemon Garlic Butter Sauce. You can also use shrimp.
Ingredients:
8 oz linguine or spaghetti
1 tbsp olive oil
1 lb sea scallops (or shrimp), patted dry
3 tbsp butter
3 garlic cloves, minced
1 cup cherry tomatoes, halved
2 cups baby spinach
Juice of 1 lemon
Salt, pepper, and red pepper flakes (optional)
Fresh parsley for garnish
Directions:
Cook pasta al dente, reserve 1/2 cup pasta water, and drain.
In a skillet, heat olive oil. Sear scallops for 2–3 minutes per side until golden. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute.
Add tomatoes, cook 3–4 minutes until soft. Stir in spinach until wilted.
Add lemon juice and cooked pasta. Toss everything, adding pasta water to loosen the sauce.
Return scallops (or shrimp) to the skillet. Season to taste and serve warm with parsley.