Angel Hair Pasta with Pine Nuts, Scallops, and Spinach

SERVERS: 2

PREP TIME: 30 min

COOKING TIME: 25 Min

Instructions

 •Rinse the scallops and dry well with paper towels.
•Season the scallops with salt and pepper.
•(PASTA)Bring a large pot of water to a boil over high heat. Salt the boiling water
•In a large, heavy fry pan over high heat, warm the olive oil until it shimmers.
•Without crowding, add the scallops and sear until nicely browned on one side, about 2 minutes.
•Turn the scallops over and brown the other side, about 1 minute more.
•Add the lemon zest and thyme, and cook for a 1 min, stir often
•Using a slotted spoon, transfer the scallops to a bowl.
•Reduce heat to low, add butter and shallots to the pan.
•Sauté until softened, about 4 min
•(PASTA) Add the pasta to pot, cook until tender but firm to the bite, 3 to 4 minutes. (follow instructions on box)
•Add the lemon juice and stock to the pan and deglaze the pan, stirring to scrape up the browned bits from the bottom.
•Simmer until slightly thickened, 3 to 4 minutes.
•Drain the pasta well and add it to the pan.
•Add the scallops and the juices.
•Add the capers and pine nuts.
•Toss over low heat to finish cooking the scallops and mix well, about 1 minute.
•Add the Spinach leaves and toss gently.
•Serve Warm

Ingredient List

• 1 lb. large sea scallops
• 1/4 cup extra-virgin olive oil
• Grated zest of 1 lemon
• 2 large fresh thyme sprigs leaves Minced
• 2 Tbs. (1/4 stick) unsalted butter
• 2 shallots, minced
• 1/2 lb. angel hair pasta
• Juice of 1/2 lemon
• 1/2 cup chicken stock
• 1 tbs salt-packed capers, rinsed and drained
• 1/4 cup pine nuts, lightly toasted
• 1 large bunch baby spinach, stems removed
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