Creamy Spinach Linguine with Seared Scallops

I love a bowl of warm, cozy noodles when the weather starts to get chilly. This dish is great for a date night in, but it’s also simple enough to prepare for your family any night of the week. The lemony brightness of the sauce pairs beautifully with the sweet scallops and salty bacon. Serve this with a glass of crisp white wine and dinner is served!

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-8 minutes. Drain, reserving 1/2 cup of pasta water.

2. Cook chopped bacon in a large skillet over medium-high heat, stirring often. Transfer bacon to a bowl using a slotted spoon.

3. Pat scallops dry with paper towel and season lightly on both sides with salt and pepper. Add to the pan and cook for 2 minutes per side, or until nicely seared and just cooked through. Transfer to a plate.

4. Add shallot and garlic to the pan and cook for 1 minute. Add white wine and reduce by 1/2.

5. Add chicken broth, cream and spinach and stir until spinach is lightly wilted. Add fresh lemon juice, parsley, basil, salt, crushed red pepper and freshly ground black pepper. Stir in cooked pasta, reserved pasta water and grated parmesan. Taste and adjust seasonings with salt and pepper as needed.

6. Scoop pasta into serving bowls and top with seared scallops and crispy bacon.

Creamy Spinach Linguine with Seared Scallops

Serves 4

All you need:

8 ounces whole grain linguine

3 slices bacon, chopped

1 pound sea scallops (thawed if frozen), side muscles removed

1 shallot, finely chopped

3 garlic cloves, finely chopped

1/2 cup white wine

1 cup low-sodium chicken broth

1 cup cream

2 large handfuls baby spinach

Juice of 1 lemon

1 tablespoon chopped flat-leaf parsley

5 fresh basil leaves, chopped

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese

All you do:

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-8 minutes. Drain, reserving 1/2 cup of pasta water.
2. Cook chopped bacon in a large skillet over medium-high heat, stirring often. Transfer bacon to a bowl using a slotted spoon.
3. Pat scallops dry with paper towel and season lightly on both sides with salt and pepper. Add to the pan and cook for 2 minutes per side, or until nicely seared and just cooked through. Transfer to a plate.
4. Add shallot and garlic to the pan and cook for 1 minute. Add white wine and reduce by 1/2.
5. Add chicken broth, cream and spinach and stir until spinach is lightly wilted. Add fresh lemon juice, parsley, basil, salt, crushed red pepper and freshly ground black pepper. Stir in cooked pasta, reserved pasta water and grated parmesan. Taste and adjust seasonings with salt and pepper as needed.
6. Scoop pasta into serving bowls and top with seared scallops and crispy bacon.