Spinach penne with panfried scallop. Combine flour and cajun seasoning; add scallops and toss to coat. Add spinach to liquid in skillet. Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish.
Heat an ovenproof frying pan until smoking. Add a little oil and turn down heat slightly. In pan, fry onions and green. You can cook Spinach penne with panfried scallop using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Spinach penne with panfried scallop
- Prepare of Spinach.
- Prepare of Penne.
- You need of Scallop.
- You need of Parmesan cheese.
- It’s of Garlic.
- You need of Salt.
- It’s of Pepper.
Marinate ginger in sherry at. in large frying pan over medium heat. Saute garlic but do not brown. Perfect pan-seared scallops take just minutes to cook, and one of the secrets to ensuring that wonderful golden, caramelized color We love serving our scallops with a simple pan sauce made with vermouth or a dry white wine (such as chardonnay), fresh herbs, lemon. Top with the scallops, pancetta crumbs and juices from the pan.
Spinach penne with panfried scallop instructions
- Wash and blanch the spinach with a teaspoon of salt, 1/2 teaspoon of sugar and some oil.
- Blend the spinach in a blender with a garlic until smooth, like a purée.
- Boil the penne in water with salt and oil until al dente.
- Dry the scallops. Panfry the scallops in a hot pan (or any desirable seafood or meat) with salt and pepper.
- Sauté the cooked penne with the spinach purée, season with salt and pepper, top with the grilled scallops and sprinkle with some grated Parmesan cheese, enjoy😋.
Instead of broiling I pan fried the scallops w/a little non-stick cooking spray and as suggested served with whole wheat orzo tossed with Parmesan. Prosciutto-Wrapped Scallops with Spinach. this link is to an external site that may or may not meet accessibility guidelines. Mince the garlic in a food processor. Try these pan-fried scallops with pancetta and watercress for a special-occasion starter – the flavour combination will go down a treat. Pan-fried scallops with crisp pancetta, watercress and lemon crème fraîche.
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