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sun-dried tomato and spinach pasta with seared scallops recipe
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Sun-dried Tomato & Spinach Pasta with Scallops

Serves 4
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: easy seafood pasta, scallops dinner recipe, special occasion seafood recipes, sundried tomato pasta, weeknight dinner ideas

Materials

  • 2 oz Spaghetti noodles
  • ¼ cup Shallots, chopped
  • 1 lb Scallops, cleaned and patted dry
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • ¼ tsp Salt
  • 4 Fresh garlic cloves, minced
  • 1 tbsp Sun-dried tomato oil (from the jar)
  • 1 jar Sun-dried tomatoes
  • 1 tbsp Crushed red pepper
  • 1 tbsp Olive oil
  • 5 oz Fresh baby spinach

Instructions

  • Boil water for the pasta according to the instructions on the packaging.
  • Add the noodles to the boiling water and cook for 13 minutes.
  • Clean the scallops, pat them dry afterward, then season with salt, pepper, garlic powder. Then, set them aside.
  • Chop the garlic cloves and shallots, then set aside.
  • Add 1 tbsp of the sun-dried tomato oil to a large pot over medium-high heat.
  • Sauté the chopped garlic and shallots for 2 minutes.
  • Drain the noodles and ensure they're fully cooked.
  • Heat the olive oil over medium-high heat in a separate pan and sear the scallops on each side for 2 minutes.
  • Add the sun-dried tomatoes to the pot, followed by the cooked noodles and crushed red pepper.
  • Add the spinach and cover the pot with a lid.
  • Let the spinach wilt into the pasta mixture for 3 minutes.
  • Add the cooked scallops once the spinach has wilted, then mix everything together and reduce the heat to low.
  • Let the pasta simmer for a few minutes, then serve.