New Year Spinach Fettuccine with Scallops

 

1/2-lb. dry fettuccine pasta
6 Tbsp. olive oil, divided
1 (10-oz.) package frozen chopped spinach
Salt and pepper to taste
3/4-lb. scallops
4 cloves garlic, sliced
2 (4.5-oz.) cans sliced mushrooms, drained
1 (10.75-oz.) can condensed cream of mushroom soup
1 c. white wine
Ground black pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Sauté spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm. In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and sauté until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

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New Year Spinach Fettuccine with Scallops

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