Fish

Scallops and Mushroom w/ Spinach and Penne Rigate is for Dinner.

Scallops and Mushroom w/ Spinach and Penne Rigate takes 10 minutes to prepare.

Scallops and Mushroom w/ Spinach and Penne Rigate takes 10 minutes to cook.

Scallops and Mushroom w/ Spinach and Penne Rigate makes 4 servings.

The ingredients for Scallops and Mushroom w/ Spinach and Penne Rigate are:

Scallops, raw, 16 oz or 1 lb
Ronzoni Smart Taste Penne Rigate, 8 oz (2 oz each person)
3 cups Baby Spinach, fresh
Mixed Mushrooms, fresh, 2 cups, pieces or slices (I used the mix of shitake, chanterelle, and oyster)
1/2 cup 4 Cheese Blend by Mario Batalli,
1 tbsp Olive Oil
1/2 tbsp Butter, salted
3 cloves chopped Garlic
1 tsp Sea Salt
1/2 tsp black pepper

Here is how you make Scallops and Mushroom w/ Spinach and Penne Rigate:

Prep all of the ingredients prior to cooking the pasta. Cook pasta according to directionsRinse and pat dry the scallops. If using the large scallops slice in 1/2 around the equator and pat dry again. I used smaller bay scallops for my version of this recipe so I didn't slice them. Season with salt and set aside. In a large saute pan, heat the olive oil and butter over medium high heat. Once the butter is melted add the scallops and cook for about 1-2 minutes and turn over. (attempting to get good sear on each side). When scallops are just cooked remove them from a pan and set them aside, keeping them warm. Let the juices in the pan reduce for a minute or so and then add the mushrooms and saute for 2 minutes. Add in the garlic and spinach and toss to combine. Add in reserved scallops and cooked pasta and gently toss it all together to combine. Transfer to your serving vessel and top with the shredded or shaved cheese (of choice) and freshly ground black pepper. Number of Servings: 4Recipe submitted by SparkPeople user ACCIDENTALCHEF.

The nutritional information for Scallops and Mushroom w/ Spinach and Penne Rigate is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 393.4

• Total Fat: 40.3 g
• Cholesterol: 48.9 mg
• Sodium: 942.2 mg
• Total Carbs: 48.6 g
• Dietary Fiber: 7.2 g
• Protein: 31.7 g