I was tempted to call this Pasta Primavera with Scallops, but since the scallops are the center piece not the pasta and “Primavera” typically includes many more vegetables, Scallops with Spinach and Tomato (and bacon) is more accurate.
This dish was inspired by the warm weather we had before the late April’s snowfall. I wanted something light, quick, and simple for a weekday dinner. This meal can be made under 15 minutes (including cleanup) and feed a family of four under $20.
The scallops came fresh off the Owl’s Head fish truck that drives up every Friday morning from the coast. Can’t get much fresher than that! You can substitute the scallops for chicken or more veggies if you’re not a fan.
(and bacon) I didn’t have any bacon when I made this but it would have made this dish so much better, because everything is better with bacon!
- Scallops – 1 pound (3-4 per person)
- Garlic – 4-6 cloves
- Spinach – 1 bag (about 4 cups)
- Tomato – 2 medium
- Pasta – pick your favorite or whatever you have on hand
- Olive oil – 4 tbsps
- and bacon! – 4-6 pieces
- Salt, pepper, and garlic powder
- 2 minute to prep
- 12 minutes to cook
The Prep (2 min)
- Start the water boiling for the pasta (don’t forget to add a dash of salt)
- Dice the garlic
- Rinse and shred the spinach, or use baby spinach
- Rinse and pat dry the scallops
- Cut the tomatoes into bite-sized pieces, set aside
- Cut the bacon into small pieces
The Scallops (6 min)
- Heat two tablespoons of olive oil on medium heat (not necessary if adding bacon)
- Add half of the garlic (and bacon) and saute
- Right before the garlic (and bacon) browns, add the scallops
- Sear them for about 3 minutes each side
- They should be sorta firm but not rubbery. Like a medium rare steak.
- Remove scallops (and bacon) from pan and set aside
The Rest (4 min)
- Add more olive oil if necessary (not if added bacon)
- Add the rest of the garlic and tomatoes to the saute pan
- Stir gently for a few minutes until it gets really happy and steamy
- Add the spinach and stir until just starting to wilt
- Turn off the heat
- The pasta should be done by now, so drain and stir in some olive oil
- Plate a generous serving of pasta
- Add a spoonful or two of the tomato and spinach
- Top with 3-4 scallops (and bacon)
- and enjoy with some chilled white wine, like this yummy blend from South Africa, by Foundation called Lyric. You can buy this at Triphammer Wines in Ithaca.