SEARED SCALLOPS WITH FETTUCCINE AND SPINACH

Ingredients --serves 4
1 bunch of spinach, washed and stems removed
1 pound whole wheat fettuccine or linguini
1 pound sea scallops, rinsed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 yellow onion, chopped
4 garlic cloves, coarsely chopped
2 pieces cooked bacon-crumbled

Zest of a lemon

Red pepper flakes, to taste
Kosher salt
Freshly ground black pepper
Parsley (optional)
Freshly grated Parmesan cheese

Directions

1. Chop the spinach leaves thinly and set aside.

2. Put up a pot of salted water and bring to a boil. Add pasta and cook based on the directions on the box.

3. Dry the sea scallops with paper towels. Season with salt and pepper.

4. In a large skillet, heat the olive oil and butter on high heat. Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side. Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops. Set them aside on a plate.

5. In the same skillet, cook the onions for 1 to 2 minutes. Add the spinach and garlic cloves, season with salt and ground black pepper and cook for another 4 minutes. Toss the pasta with the spinach mixture. Mix lemon zest and season with salt, pepper and red pepper flakes. Top with Parmesan and crumbled bacon before serving. Parsley also if you prefer.


6. Serve the pasta and kale with scallops on top. Grate some Parmesan cheese on top.