Scallops, Mushroom and Spinach Notta Pasta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A really lovely dish with a light low fat white sauce that tastes like full fat. I have been posting a lot of these gluten-free recipes as they have been requested. Originally on Notta Pasta site with a bit of tweaking by me. Ingredients:
1 tablespoon butter |
5 shallots, minced small |
2 garlic cloves, finely minced |
12 ounces white mushrooms, sliced |
1 lb scallops |
2 tablespoons flour |
1/2 cup vermouth or 1/2 cup white wine |
1 cup fat-free half-and-half |
1 teaspoon salt |
1/2-1 teaspoon cracked black pepper |
crushed red pepper flakes (optional) |
2 teaspoons fresh dill (optional) |
1/4 teaspoon fresh grated nutmeg |
10 ounces frozen chopped spinach, thawed & squeezed dry |
8 ounces notta pasta (1/2 a box) |
3 -4 tablespoons grated parmesan cheese |
toasted almond, for garnish (optional) |
Directions:
1. In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
2. Add scallops. Saute until just barely cooked(opaque). Scallops should be tender and NOT RUBBERY. Using a colander, strain the scallop/mushroom mixture, reserving liquid.
3. Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
4. In a small bowl, whisk flour and vermouth or white wine together until smooth.
5. Add half & half, salt, pepper, nutmeg, flour/wine mixture and dill(if using) to skillet. Bring to a boil, stirring constantly. Reduce to a simmer.
6. Add spinach. Turn off heat.
7. Prepare Notta Pasta according to package for pasta being careful not to overcook.
8. Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
9. Pour into your favorite pasta bowl or serving platter.
10. Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
11. Pour over Notta Pasta and garnish with nuts.
12. Now serve immediately.
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