Florentine Scallop Scampi with Fettuccine
- Total: 20 min
- Prep: 20 min
Ingredients
1/2 stick unsalted butter, (4 tablespoons)
5 cloves garlic, minced
Juice of 2 lemons (1/3 cup)
1/2 cup toasted hazelnuts, chopped
Kosher salt and freshly ground pepper
1 pound sea scallops, tough muscles on the side removed
12 ounces fresh fettuccine
2 cups baby spinach
1/2 cup flat-leaf parsley leaves, roughly chopped
Directions
- 1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil.
- 2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper.
- 3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce.
- 4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.