Shelly's Recipe

SEA SCALLOPS WITH PENNE

Category: Pasta - Seafood

12 each sea scallops-cleaned
2 tbs. olive oil
1 lb. penne pasta-cooked and cooled
12 each garlic cloves-roasted in 1/4 cup olive oil
1/2 cup roasted red and yellow peppers-julienne
1 cup cleaned baby spinach
1/4 cup picked Italian Parsley leaves
1/2 cup chicken broth
1/4 tsp. red pepper flakes
2 tbs. butter
Lemon infused olive oil

Season the scallops with salt and black pepper. Heat a large non-stick saute over high heat. When hot add the olive oil and then the scallops. Cook until brown and crisp on one side. Then turn and cook briefly on the other side. Remove the scallops from the pan and pour off any excess grease.

Add pasta to pan, and then add 2 oz. chicken stock, garlic, peppers, parsley leaves and crushed red pepper flakes. Return to heat and add the butter and spinach, toss to melt butter and warm the spinach.

Add the scallops to the pasta and toss to combine. Adjust the seasoning and spoon into warm bowls or serve family style in a large platter. Drizzle with the lemon olive oil at the table. Serves 4