Catherine de Medici is said to have introduced spinach to the Court of France around the year 1550. To honor her Italian heritage she decided to name every dish with spinach, 'Florentine'.
In today's world one can make a quick trip to the grocery store for a few crucial items to make a delicious pasta and scallop Florentine entree in a snap. You'll need fresh spinach, shallots, cherry tomatoes, scallops, a nice white wine and a few lemons...the other ingredients should already be in the pantry.
With a few fresh ingredients and the usual staples, a recipe for scallops can be put together with a minimum fuss factor, low cost, but with plenty of flavor. If you love seafood, spinach, and pasta, this dish is for you.
Pasta and Scallops Florentine
Ingredients:
- 1 lb sea scallops, patted dry
- 1/8 tsp pepper
- 1/2 tsp salt
- 2 Tbsp olive oil (plus 1 tsp extra)
- 1 shallot, minced
- 1/4 cup white wine
- 1/2 cup chicken broth
- 3 Tbsp butter, softened
- 2 Tbsp capers
- 8 oz pasta, cooked
- 1 pkg (6 0z) fresh baby spinach
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1-1/4 tsp grated lemon zest
Directions:
- Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
- In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
- Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
- Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.
Makes 4 servings
Prep time: 20-25 mins.
Make Olive Bread Sticks in Fifteen Minutes or Less
Ingredients:
- 1/4 cup store bought Tapenade (olive spread)
- 1 Tbsp chopped fresh parsley
- 1 pkg. (11 oz) refrigerated breadstick dough, suck as Pillsbury's
- 1 egg, lightly beaten
- 1/2 tsp coarse salt such as sea salt or kosher salt
Directions:
- Preheat oven to 375° F. Combine Tapenade and parsley.
- Unroll the dough and spread Tapenade mixture over one side of the dough.
- Separate dough into pieces. For each breadstick, hold ends of each piece of dough; twist in opposite directions. Place on ungreased baking sheet.
- Lightly brush with egg and then sprinkle with salt.
- Bake 10-12 minutes or until dough turns golden brown.
- Remove from pan; cool on rack.
Makes 4 servings.
Prep time: 15 mins.
Prepare Gourmet-Style Food Easily
Everyone loves how simple it is to transform the store bought dough and olive spread into a gourmet bread stick. No one will ever notice the difference, as long as the taste is fresh.
Take thirty minutes of prep time and offer your family a scallop and pasta main entree with olive bread sticks and a salad of your choice. What could be quicker or tastier than this? This meal will become a family favorite and a party must-do.
For more ideas on delicious meals prepared fast for families on the run, read Summer Gazpacho Soups or Fresh & Healthy Greek Recipes, or Lamb Tikka and Chicken Satay on Skewers.
Vicki F. Chavis - Growing up in Asia, Europe and North America left Vicki with a love of cuisine, history, language, fashion and travel. Today she writes on ...
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