Donna's Sauteed Scallops With Fresh Spinach, Roasted Red Peppers & Penne Pasta

What a great way to eat your spinach! This is a very attractive, tasty dish packed healthful ingredients.

1-1/2 pounds sea scallops

1/2 cup white wine

6 ounces (2 cups dry) small penne pasta

1 tablespoon olive oil

salt and pepper

1/2 teaspoon paprika

1/4 cup chopped fresh basil

1 cup thinly sliced roasted red peppers

1 teaspoon minced garlic

1 teaspoon Italian seasoning

6 cups (5 ounces) pre-washed fresh baby spinach

1/2 cup chicken broth, optional

1 cup shredded parmesan cheese, divided

In a zip-lock bag, combine scallops and wine. Set aside for 30 minutes. In a large saucepan, cook pasta in boiling salted water until al dente. Chill under cold water and drain well.

Set aside. In a large non-stick skillet, heat oil. Remove scallops from the wine marinate and place in skillet. (Reserve the wine.) Sprinkle scallops with salt, pepper, and paprika. Cook over medium-hot heat until lightly brown on all sides and done in the middle. Remove scallops from pan and set aside. Add reserved wine, basil, roasted red peppers, garlic, and Italian seasoning.

Cook until reduced in half. Add pasta to the pan and heat through. Add fresh spinach, cover pan, and cook for 2 - 4 minutes or just until spinach is welted. Stir occasionally and add chicken broth if more liquid is needed. Add half of the cheese. Season with salt and pepper to taste. Serve on individual warm plates and sprinkle remaining cheese on top. Serve extra cheese at the table if desired.

Note: Shrimp or chicken may be substituted for the scallops.

If desired add sauteed mushrooms to this recipe.

Serves 4

Nutritional Information per serving: Calories 450 Fat, gm. 11 Protein, gm. 48 Carbs, gm. 40 Cholesterol, mg. 70 Fiber, gm. 3.9

Local And Regional News

Photo Galleries

This Week's Circulars

E-News Registration