Pasta And Scallops Florentine

• 1 lb sea scallops, patted dry
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil (plus 1 tsp extra)
• 1 shallot, minced
• 4 garlic cloves, minced
• 1/4 cup white wine
• 1/2 cup chicken broth
• 3 tablespoons butter, softened
• 2 tablespoons capers
• 16 ounces whole wheat angel hair pasta, cooked
• 10 ounces Baby Spinach, fresh
• 1 pint cherry tomatoes, halved
• 1/4 cup parsley, fresh, chopped
• 1 1/4 teaspoons lemon zest, grated

1. Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
2. In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
3. Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
4. Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.

pepper, salt, olive oil, shallot, garlic, white wine, chicken broth, butter, capers, whole wheat angel hair pasta, cherry tomatoes, parsley, lemon zest

Taken from www.food.com/recipe/pasta-and-scallops-florentine-406799 (may not work)