Spinach Pasta with Scallops


1 lb of scallops, cut into quarters
6 tbs of butter
2 red bell peppers, stemmed, seeded and cut into strips
2 cups dry white wine
1 and 1/2 cups whipping cream
1/2 lb of spinach pasta


  • In a sauce pan bring 3 cups of water to a boil over high heat.
  • Meanwhile melt, 3 tbs of butter in a large saute pan over medium high heat and add the peppers and cook until slightly soft. About 5 to 7 minutes.
  • Remove from pan and set aside.
  • Melt remaining 3 tbs of butter in a non stick saute pan and using medium high heat cook until opaque in the center. About 2 minutes.
  • Remove from pan and set aside.
  • Pour in wine and boil, uncovered, until reduced by half. About 12 minutes.
  • Stir in cream and bring to almost to a boil, stirring often until reduced by about a third. About 5 minutes.
  • Season with salt and pepper
  • Meanwhile cook the pasta according to pasta directions.
  • Drain and place in a bowl.
  • Add sauce, peppers, and scallops and toss well.




15 min


20 min


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