Ingredients
- 400gm linguine pasta
- 3 cloves of Garlic, crushed
- 500g (roughly 15) scallops
- 100gm unsalted butter
- 1 cup roughly chopped Spinach leaves
- Salt and pepper to taste
Method
Step 1: Cook pasta until al’ dente in a large pan of salted boiling water. Drain well.
Step 2: Cook scallops 2 to 3 minutes on each side set aside and keep warm. .
Step 3: In a large frying pan add butter and cook for 4 minutes until butter starts to turn a deep nut-brown colour.
Step 4: Add garlic and spinach and continue cooking for another minute, or until the spinach leaves have wilted. Add linguine and toss well. Season with salt and pepper.
Serve with fresh, crusty bread.
