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New Year Spinach Fettuccine with Scallops
New Year Spinach Fettuccine with Scallops
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Succulent scallops and wilted spinach tossed with garlic fettuccine in a creamy white wine mushroom sauce.
Ingredients:
  • 0.5 pound dry fettuccine pasta
  • 6 tablespoons olive oil, divided
  • 1 (10 ounce) package frozen chopped spinach
  • salt and pepper to taste
  • 0.75 pound scallops
  • 4 cloves garlic, sliced
  • 2 (4.5 ounce) cans sliced mushrooms, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup white wine
  • ground black pepper to taste
Instructions:
  • Heat a large pot of salted water until boiling, then cook pasta until al dente. Drain and set aside. In a skillet, heat 1 to 2 tablespoons of oil. Add spinach, season with salt and pepper, and sauté until wilted. Combine spinach with pasta and keep warm.
  • In the skillet with the existing flavors, add 2 more tablespoons of oil, then introduce the scallops and 2 cloves of sliced garlic. Sear the scallops for 1 to 2 minutes until they turn opaque. Combine the scallops and garlic with the fettuccine and spinach mixture, then transfer and keep warm.
  • In the skillet with the garlic, warm 2 tablespoons of oil until shimmering. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup, and white wine to the skillet, stirring over medium heat for 8 minutes until warmed through. Pour over fettuccine and spinach, season with ground black pepper to taste, and serve.

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