Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spinach penne with panfried scallop. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Spinach penne with panfried scallop is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Spinach penne with panfried scallop is something which I have loved my entire life.
Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Pan-Seared Scallops with Bacon and Spinach. Combine flour and cajun seasoning; add scallops and toss to coat.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have spinach penne with panfried scallop using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spinach penne with panfried scallop:
- Prepare Spinach
- Get Penne
- Make ready Scallop
- Take Parmesan cheese
- Prepare Garlic
- Get Salt
- Prepare Pepper
It's perfect for a light lunch or appetizer. Get the recipe for Baked Penne With Spinach. Baked Penne With Spinach. this link is to an external site that may or may not meet accessibility guidelines. Pan-Fried Scallops recipe: Try this Pan-Fried Scallops recipe, or contribute your own.
Instructions to make Spinach penne with panfried scallop:
- Wash and blanch the spinach with a teaspoon of salt, 1/2 teaspoon of sugar and some oil
- Blend the spinach in a blender with a garlic until smooth, like a purée
- Boil the penne in water with salt and oil until al dente
- Dry the scallops. Panfry the scallops in a hot pan (or any desirable seafood or meat) with salt and pepper
- Sauté the cooked penne with the spinach purée, season with salt and pepper, top with the grilled scallops and sprinkle with some grated Parmesan cheese, enjoy😋
Roll scallops thoroughly in bread crumb mixture. In a large skillet, heat butter till frothy. Add scallops and saute till lightly browned. Top with the scallops, pancetta crumbs and juices from the pan. In pan, fry onions and green.
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