Pasta and Scallops Florentine

• sea scallops↗1 lb
• pepper↗1⁄8 teaspoon
• salt↗1⁄2 teaspoon
• olive oil (plus 1 tsp extra)↗2 tablespoons
• shallot, minced↗1
• garlic cloves, minced↗4
• white wine↗1⁄4 cup
• chicken broth↗1⁄2 cup
• butter, softened↗3 tablespoons
• capers↗2 tablespoons
• whole wheat angel hair pasta, cooked↗16 ounces
• Baby Spinach, fresh↗10 ounces
• cherry tomatoes, halved↗1 pint
• parsley, fresh, chopped↗1⁄4 cup
• lemon zest, grated↗1 1⁄4 teaspoons

Step-by-step instructions

1. 1

   Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.

2. 2

   In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.

3. 3

   Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.

4. 4

   Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.