Scallops and Spinach Over Pasta

Ingredients and Weight:

• 8 oz (227g) dried pasta
• 1 lb (454g) fresh scallops
• 1 bunch fresh spinach, about 8 oz (227g)
• 3 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup white wine or chicken broth
• Freshly grated parmesan cheese, optional

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the pasta according to package directions.
2. While the pasta is cooking, prepare the scallops. Rinse and pat dry with paper towels.
3. In a large skillet, heat olive oil and butter over medium-high heat. Add the minced garlic and sauté for a minute.
4. Throw in the scallops and season with salt and pepper. Sauté until they start to turn opaque, about 5 minutes.
5. Add the white wine or chicken broth and let it reduce slightly.
6. When the pasta is done, reserve a cup of cooking water, then drain the pasta.
7. Add the pasta to the skillet with the scallops and toss to combine. Add a little reserved pasta water if needed to loosen up the sauce.
8. Add the spinach, cooking until it just starts to wilt. Adjust seasoning with salt and pepper.
9. Plate the dish and top with freshly grated parmesan cheese, if desired.

Nutritional Information: (Please note that this is an estimated nutritional analysis and may vary depending on specific ingredients used.)

• Calories: Approx. 500-600 per serving (depending on added toppings)
• Fat: 18-22g
• Carbohydrates: 60-70g
• Protein: 25-30g

Dish Characteristics:

• Delicious combination of seafood and vegetables with a rich, creamy sauce.
• Scallops provide a mild, sweet flavor that pairs well with the earthy spinach.
• The dish is elegant yet comforting, making it perfect for a special meal or a weekend dinner party.

User Comments:

1. "This dish was so fresh and flavorful! The scallops were cooked to perfection."
2. "The combination of scallops and spinach was unexpected but really delicious. The sauce was creamy and rich."
3. "I added some crushed red pepper flakes for a kick of heat, which paired nicely with the seafood and spinach."

Special Precautions and Tips:

• Make sure to buy fresh scallops from a reliable source. Frozen scallops can be used, but their texture may not be as good as fresh ones.
• Scallops can be quite delicate, so handle them gently during preparation to avoid breaking them up too much.
• Adjust the seasoning throughout the cooking process to ensure it meets your desired taste.