Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, spinach penne with panfried scallop. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Spinach penne with panfried scallop is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Spinach penne with panfried scallop is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook spinach penne with panfried scallop using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Spinach penne with panfried scallop:
- Get Spinach
- Make ready Penne
- Prepare Scallop
- Make ready Parmesan cheese
- Take Garlic
- Prepare Salt
- Take 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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