CREAMY BAY SCALLOPS OVER PASTA

Ingredients

• Pasta of your choice for two

Cook the pasta of your choice in salted water; drain and set aside. (I chose Angel Hair.)

Remove stems from spinach; rinse and set aside. Heat oil in your largest skillet over high heat. (I used my 12 inch.)

Add scallops in one layer. Sear for about one minute and toss to turn.

Reduce heat a little, add butter and stir in garlic. Add lemon zest and red pepper flakes if using.

Add sherry and cook, stirring until alcohol cooks off, about one minute.

• 10 oz. bag of fresh spinach

• 1 tablespoon vegetable oil

• 2 cups (rounded) bay scallops

• 2 tablespoons butter

• 2 cloves garlic minced

• Zest of one Lemon

• Pinch red pepper flakes (Optional)

• ¼ cup dry sherry or white wine of your choice

• ½ cup whipping cream

• Salt and Pepper to taste

• Lemon Wedges for serving.

• Freshly grated Parmesan Cheese for serving

Pour in cream. When mixture begins to simmer, reduce heat to med low. Add salt, pepper to taste.

Mix in spinach, one handful at a time. It will wilt quickly.

Carefully mix in cooked pasta. Remove from heat and serve in warm bowls. Garnish generously with grated parmesan and a couple of lemon wedges.