Scallops and Spinach Over Pasta with Jan Delory

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

scallops

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp is lower in cost and still provides a seafood option.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains moisture without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Start with about a dozen sea scallops, fresh or frozen.

Prepare a baking tray lined with paper towels and salt the bottom.

Place scallops on the tray and let them sit for 30-40 minutes to draw out moisture.

In a large pot, bring water to a boil for the spaghetti.

In a skillet, add about a tablespoon of olive oil and sweat chopped onion until glistening.

Add about a tablespoon of minced garlic and let it melt in with the onions.

Add spinach to the skillet and cover to help it wilt down.

Once the spinach is wilted, move it to the side of the pan and prepare to add the cooked spaghetti.

Drain the spaghetti and return it to the pot, adding chicken stock directly to it.

Combine the spinach mixture with the spaghetti in the pot.

Season the mixture with 1/4 teaspoon of black pepper and 1/4 teaspoon of salt.

Prepare a separate bowl for scallops, seasoning them with 1 teaspoon of paprika and 1 teaspoon of chili powder.

Sear the scallops in a hot frying pan, ensuring they are dry before cooking.

Finish the dish with a sprinkle of parmigiano-reggiano cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens