Scallops & Crab Over Pasta in a Spinach, Tomato and White Wine Sauce
Ingredients
- 1 pound scallops
- 1/4 cup + 2 tbsp olive oil, extra virgin
- 5 tbsp butter
- 1/4 tsp red pepper flakes
- 1 shallot, chopped
- 2 cups spinach
- 4 cups cherry tomatoes, halved
- 3 garlic cloves, thinly sliced
- 3/4 cup white wine
- salt & pepper, to taste
- 8 oz lump crab meat
Instructions
Scallops
- Pat scallops dry with paper towel. Season with salt and pepper.
- Heat 2 tbsp olive oil in skillet over medium high heat.
- Add scallops, being sure not to overcrowd the pan. Cook undisturbed for about 3 minutes.
- Flip and cook for additional 2 minutes until opaque. Remove from heat and set aside.
Sauce Recipe
- In a deep pan, heat 1/4 cup olive oil and butter over medium heat.
- Add red pepper flakes and chopped shallot, cook 5 minutes until soft.
- Add spinach, cook until wilted.
- Add garlic, halved tomatoes, white wine. Reduced heat and simmer 8-10 minutes until tomatoes are softened.
- Cook pasta, either fresh or dry, one minute less than package instructions. Set aside 1/4 cup pasta water prior to draining.
- Slowly toss pasta in the white wine sauce, adding a tablespoon of pasta water at a time until thickened and well coated.
- Top dish with scallops and heated lump crab meat.