Scallops Florentine over Pappardelle
Succulent scallops are the hero complimented by a creamy spinach and mushroom sauce over decadent pappardelle pasta
Equipment
- Dutch Oven
Ingredients
- 16 - 20 oz. Bay Scallops
- 2 tbsp. Butter, unsalted
- Salt and Pepper, to taste
- 1 Large Shallot, diced
- 1 - 2 cloves Garlic, diced
- 16 oz. Cremini Mushrooms, sliced also commonly known as Baby Bellas
- 2 packages Frozen Chopped Spinach 9 oz. each. See recipe notes for a tip.
- 1 pint Heavy Cream
- ½ cup Shredded Mozzarella low moisture
- ½ tsp. Ground Mustard
- ¼ tsp. Ground Nutmeg
- 1 tbsp. All-purpose Flour optional, to thicken
- Pappardelle Pasta or preferred pasta
- ½ cup Grated Parmesan Cheese, for topping
Instructions
- 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.
- 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.
- Stir in the spinach (see recipe notes) and mix well. Cook 2 - 3 minutes.
- Gently stir in heavy cream, mustard, nutmeg, mozzarella. Return the scallops back to the pan. Turn heat to low.
- Simmer while pasta cooks to al dente, stirring as needed. If desired, add 1 - 2 tbsp. of flour to thicken. Serve over pasta and top with desired amount of parmesan cheese.
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: Pre-heat the spinach in the microwave so you're not dropping an ice block in your pot. Drain some water, too.
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