Heavenly Scallops and Angel Hair Pasta Recipe
Scallops are so delicious, especially sauteed. The sauteed scallops in this recipe are served over a tomato cream sauce, angel hair pasta, and spinach or arugula. The cooking goes quick, so measure out all your ingredients out before you begin.
Inspired by Angelology
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6
- 1 pound small bay scallops*
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 tablespoons olive oil
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 pint cherry or grape tomatoes, quartered lengthwise
- 3 tablespoons butter
- 1 pound angel hair pasta
- 1 pound fresh spinach or arugula
- salt and pepper, to taste
- Pat dry scallops with paper towels. Set aside.
- In a shallow dish, mix together flour, salt and pepper. Add scallops and coat well with flour mixture. Set aside.
- Start salted water boiling for the angel hair pasta, according to package directions.
- Heat olive oil in medium skillet over medium-high heat. Add onions and cook for 1 minute. Add garlic and cook for 1 minute. Add quartered tomatoes and whipping cream. Cook for 3 minutes. Remove sauce from heat. Cover to keep warm and set aside.
- Add butter to a hot saucepan and sautéed bay scallops about 4-5 minutes. Separate scallops with a fork while sautéing. Remove from scallops from pan and cover to keep warm. Set aside.
- Add angel hair pasta to boiling, salted water and cook to al dente according to package instructions. Add spinach (or arugula) to the same saucepan that the scallops were removed from and sauté until wilted. Salt and pepper, to taste.
- Arrange spinach on a large serving platter, forming a ring. Pile pasta in middle of the platter. Spoon tomato cream sauce over pasta, and scallops over the sauce. Top with grated parmesan cheese, if desired.
*Sea scallops can be substituted for the smaller bay scallops. Increase sauté time for sea scallops to 5-6 minutes.
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