★Ingredients
12 jumbo scallops, cleaned and patted dry
8 oz fettuccine or any pasta of your choice
3 cloves garlic, minced
2 tbsp olive oil
1 cup cherry tomatoes, halved
2 cups baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh chopped parsley for garnish
Quick and delicious chocolate fudge
★Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute.
Add the scallops to the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes per side until they are golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add cherry tomatoes and cook until they start to soften, about 2 minutes.
Add baby spinach to the skillet and cook until wilted, about 1-2 minutes.
Pour in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
Season the sauce with salt and pepper to taste.
Add the cooked pasta to the skillet and toss until well coated in the sauce.
Serve the creamy Tuscan pasta in bowls, topped with the cooked scallops.
Enjoy!