Angel Hair With Scallops In White Wine Butter
Seared scallops are paired with sauteed spinach, grape tomatoes and delicate angel hair pasta tossed with a white wine butter sauce, for a light, elegant meal.
- Author: Lynne Webb
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dishes
- 12 oz angel hair pasta
- 1 lb dry sea scallops
- 3 tablespoons flour, divided
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup dry white wine
- 1 pint grape tomatoes, quartered lengthwise
- 1 lb fresh spinach
- Bring a large pot of salted water to a boil for the angel hair.
- Mix 2 tablespoons of the flour, salt and white pepper together in a shallow dish. Lightly press each end of every scallop into the flour mixture to coat and set aside on a plate.
- Heat 1 tablespoon of olive oil and 2 tablespoons butter in a large pan over medium heat. Add the shallot and garlic and sauté until soft and fragrant, about 1 minute.
- Add the remaining 1 tablespoon of flour and stir to combine. Continue cooking for about 2 minutes, until the flour turns a light golden color.
- Add the wine and cook for about 4 to 5 minutes, or until the sauce is smooth and slightly thickened.
- Add the grape tomatoes, toss gently to combine, season to taste with salt and pepper and transfer the mixture to a small bowl and cover to keep warm.
- Heat the remaining 1 tablespoon each of olive oil and butter over medium-high heat. Working in batches, add the scallops in a single layer, being careful not to overcrowd the pan. Cook for 1-1/2 minutes per side, transferring them, one by one, to a plate as soon as they are cooked through. Cover the scallops loosely with foil to keep warm.
- Quickly add the angel hair to the boiling water and cook for 3 to 4 minutes, or until it reaches the desired doneness. While the pasta cooks, sauté the spinach over medium-high heat in the pan you used for the scallops, seasoning with salt and pepper and adding a bit more olive oil if needed.
- Drain the angel hair, reserving a tablespoon of the cooking water to add to the butter-wine-tomato sauce. Toss the pasta together with all but 2 tablespoons of the sauce.
- Divide the spinach among 4 serving plates, top with the pasta, then with the scallops. Drizzle the reserved sauce over the scallops and serve immediately.