Scallops & Mushroom w/ Spinach and Penne Rigate

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.4
  • Total Fat: 40.3 g
  • Cholesterol: 48.9 mg
  • Sodium: 942.2 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 7.2 g
  • Protein: 31.7 g

View full nutritional breakdown of Scallops & Mushroom w/ Spinach and Penne Rigate calories by ingredient
Submitted by:

Introduction

This is my twist on a Guy Fiery recipe - found at www.foodnetwork.com, "Pappardelle with Scallops". We're not too fond of Arugula and often can't find it... other omissions - red pepper flake and truffle oil. This is my twist on a Guy Fiery recipe - found at www.foodnetwork.com, "Pappardelle with Scallops". We're not too fond of Arugula and often can't find it... other omissions - red pepper flake and truffle oil.
Number of Servings: 4

Ingredients

    Scallops, raw, 16 oz or 1 lb
    Ronzoni Smart Taste Penne Rigate, 8 oz (2 oz each person)
    3 cups Baby Spinach, fresh
    Mixed Mushrooms, fresh, 2 cups, pieces or slices (I used the mix of shitake, chanterelle, and oyster)
    1/2 cup 4 Cheese Blend by Mario Batalli,
    1 tbsp Olive Oil
    1/2 tbsp Butter, salted
    3 cloves chopped Garlic
    1 tsp Sea Salt
    1/2 tsp black pepper

Directions

Prep all of the ingredients prior to cooking the pasta. Cook pasta according to directions

Rinse and pat dry the scallops. If using the large scallops slice in 1/2 around the equator and pat dry again. I used smaller bay scallops for my version of this recipe so I didn't slice them. Season with salt and set aside.

In a large saute pan, heat the olive oil and butter over medium high heat. Once the butter is melted add the scallops and cook for about 1-2 minutes and turn over. (attempting to get good sear on each side). When scallops are just cooked remove them from a pan and set them aside, keeping them warm. Let the juices in the pan reduce for a minute or so and then add the mushrooms and saute for 2 minutes. Add in the garlic and spinach and toss to combine.

Add in reserved scallops and cooked pasta and gently toss it all together to combine. Transfer to your serving vessel and top with the shredded or shaved cheese (of choice) and freshly ground black pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user ACCIDENTALCHEF.

Rate This Recipe