Seared Scallops with GF Pasta (GF)

Seared Scallops with GF Pasta (GF)

(6 servings)

Ingredients:

10 oz. Gluten-Free Pasta, your choice

1 tbsp. Olive Oil

18 medium Sea Scallops, trimmed

1/3 cup Prosciutto, chopped

1½ cups Grape Tomatoes, halved

8 oz. Mushrooms, sliced

1 tsp. Fresh Garlic, minced

½ cup Dry White Wine

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

¼ cup Unsalted Butter

½ lb. Baby Spinach

for garnish, Basil leaves

Directions:

Cook pasta according to directions.  Drain and set aside.  In a large skillet over medium-high heat, warm oil.  Cook scallops for 3-4 minutes per side, remove and set aside.  Now reduce heat to medium, add prosciutto and cook 2 minutes.  Add tomatoes, mushrooms and garlic to pan and cook 2 minutes more.  Next add wine and simmer for 3-4 minutes or until liquid is reduced by half.  Season with salt and pepper.  Now add butter and spinach.  Cook, stirring often, until spinach wilts.  Add back the scallops and pasta, tossing to combine and heat through.  Garnish with basil leaves and serve.

Notes:              To trim each scallop, remove the small rectangular tag of tissue on the side.  Just pinch it between your thumb and index finger, and tear it away.  This bit is a little chewy once cooked, so that is why we remove it.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________