Spinach Fettuccine with Seared Scallops

Indulge in the vibrant flavors of wilted spinach and seared scallops enhanced with garlic and olive oil, tossed with hot fettuccine, and elegantly married with a luscious sauce of cream of mushroom soup, sautéed mushrooms, and a splash of white wine.

Ingredients

1⁄2	pound dry fettuccine pasta
6	tablespoons olive oil, divided
1	frozen chopped spinach
	salt and pepper to taste
3⁄4	pound scallops
4	cloves garlic, sliced
2	sliced mushrooms, drained
1	condensed cream of mushroom soup
1	cup white wine
	ground black pepper to taste

Instructions

• 1. Begin by bringing a large pot of lightly salted water to a rolling boil. Cook the dry fettuccine pasta for 8 to 10 minutes until it reaches the perfect al dente texture. Drain the pasta and set it aside. Meanwhile, in a spacious skillet, heat 1 to 2 tablespoons of olive oil. Add the frozen chopped spinach and season with salt and pepper. Sauté the spinach for 5 to 7 minutes until tender and free of excess moisture. Remove the wilted spinach from the skillet and combine it with the cooked pasta, keeping the mixture warm.
  2. Using the same skillet, pour an additional 2 tablespoons of olive oil. Introduce the scallops and sliced garlic cloves to the heated skillet. Sear the scallops for 1 to 2 minutes, or until they develop an opaque appearance. Incorporate the seared scallops and garlic into the pasta and spinach medley, ensuring it stays warm.
  3. Continuing in the same skillet, add 2 tablespoons of olive oil. Sauté two more cloves of sliced garlic until they turn golden brown. Introduce the drained sliced mushrooms, condensed cream of mushroom soup, and white wine to the skillet. Stir the mixture over medium heat for about 8 minutes until warmed through. Pour the flavorful sauce over the fettuccine, spinach, and scallops. Sprinkle with ground black pepper to taste and serve this exquisite dish.

Jul 19, 2024