Scallops over Spinach Ditalini

January 10th 2015

Scallops over Spinach ditalini

Ingredients
10 large sea scallops
3 cups of frozen spinach
8 oz ( half a box) of ditalini pasta
6 tbsp butter
6 tbsp olive oil
1 tsp red pepper flakes
1 tsp garlic powder
1/4 cup parmesan cheese, grated
Salt and pepper

Directions
1. Boil pasta according to directions
2. Put spinach in a sauce pan with 2tbsp each of butter and olive oil. Add some salt, pepper and garlic powder
3. Saute for about 10 minutes over medium low heat stirring occasionally.
4. When the spinach is almost done prepare your scallops by rinsing them, pat dry and season with salt and pepper generously
5. Heat 1 tbsp each of olive oil and butter in a large pan over medium high heat. Dust the scallops with just a hint of garlic powder. Add the scallops and cook about 4-5 minutes each side or until a good sear is formed. Cooking time will vary depending on how big your scallops were
6. To finish your side dish, add the spinach to the pasta with the rest of the olive oil and butter and parmesan and stir.
7. Serve pasta in the middle of the dish and the scallops around it. This will serve 2.

The wine choice for tonight:
Villa d'adige
Garganega 55% Pinot Grigio 45%
Veneto, Italy
2013