Heirloom Meals: Savoring Yesterday's Traditions Today

Linguine with Marinated Sea Scallops and Spinach

Linguini with Scallops and Spinach

Serves 4

Ingredients:

Marinade:
2 lbs. Sea Scallops
¼ Cup Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Cumin
¼ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Paprika
Salt and Pepper to taste

Pasta:
Linguini (follow the directions on the package for quantity and cooking time)
1/2 Cup White Wine
3 Tablespoons Lemon Juice
2 Tablespoons Butter
1 Cup Spinach
4 Tablespoons minced cilantro

Instructions:

Mix together the ingredients for the marinade-olive oil, lemon juice, cumin, red pepper flakes, paprika and salt and pepper and pour over the scallops in a baking dish or zip lock bag.  Place in the refrigerator for several hours. 

In a large saucepan or stockpot, heat water to a boil for the linguini while preparing the scallops and spinach.  When the pasta water boils, add the pasta, cook and drain.   
   
Heat a small amount of olive oil in a frying pan and add scallops, searing them for 3-4 minutes on each side or until they begin to caramelize a bit on the outside.  Remove them from the pan and set aside.  Use the white wine and lemon juice to deglaze the pan used for searing the scallops, then add the 2 tablespoons of butter and the cilantro and spinach, cooking just until wilted(a couple minutes). 

Add the pasta to the pan with the spinach and mix together, adding in the seared scallops.  Put in a serving bowl and enjoy!


Categories: Carole's Concoctions, Special Diets

Tags: gluten-free, dinner, pasta, seafood