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Scallops Florentine Plated with Pappardelle Pasta Top Shot

Scallops Florentine over Pappardelle

5 from 4 votes
Succulent scallops are the hero complimented by a creamy spinach and mushroom sauce over decadent pappardelle pasta
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8
Course: Dinner, Main Course, Supper
Cuisine: Italian
Calories: 343
Ingredients Equipment Method Notes

Ingredients
  

  • 20 - 24 oz. Bay Scallops
  • 2 tbsp. Butter, unsalted
  • Salt and Pepper, to taste
  • 1 Large Shallot, diced
  • 4 - 5 cloves Garlic, diced
  • 16 oz. Cremini Mushrooms, sliced also commonly known as Baby Bellas
  • 4 cups Fresh baby spinach See recipe notes for a tip.
  • 1 pint Heavy Cream
  • ½ cup Shredded Mozzarella low moisture
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp. Ground Mustard
  • ⅓ tsp. Ground Nutmeg
  • 2 tbsp. Sherry or White Wine (optional)
  • 1 tbsp. All-purpose Flour optional, to thicken
  • ½ cup Grated Parmesan Cheese, for topping
  • Pappardelle Pasta or preferred pasta

Equipment

  • Dutch Oven

Method
 

  1. In a Dutch oven melt the butter over medium heat. Generously salt and pepper the scallops before adding to the hot pan. Cook 3 - 4 minutes, turning midway. Remove scallops and set aside.
    Scallops Florentine scallops in pan
  2. Add the mushrooms and cook for approximately 10 minutes, stirring occasionally (see recipe notes for tip). Add the shallots and cook for another 2 - 3 minutes. Add the garlic and cook for another 2 - 3 minutes, stirring occasionally throughout this step.
    Scallops Florentine Mushroom in pan
  3. Stir in the spinach (see recipe notes) and mix well. Cook 2 - 3 minutes.
  4. Gently stir in heavy cream, mustard, nutmeg, mozzarella, flour and sherry. Return the scallops back to the pan. Turn heat to low.
    Scallops Florentine cream added
  5. Simmer while pasta cooks to al dente, stirring as needed. Serve over pasta and top with desired amount of parmesan cheese.
    Scallops Florentine Plated with Pappardelle Pasta

Notes

Tip 1: Water will reduce as the mushrooms, shallots, etc. cook  There will be more liquid in pot early (more than you might expect) in between scallops and first half of mushroom cooking time.
Tip 2: Can use frozen spinach, too. Just pre-microwave it and drain water from it to avoid watering down the dish.
Tip 3: Add some flour to thicken while your pasta cooks (if desired).  Sauce can be a little thin without this step.
Note: Calorie count does not include pasta
UPDATED to increase garlic, dry mustard, nutmeg, and new addition of sherry and fresh spinach.