Tuscan Scallop Pasta

This Tuscan Scallop Pasta from @ChefBillyParisi will send you on a trip to the Tuscan shores from the comfort of your dining room table.

Toss Heinen’s Italian-imported artisan fettucine nests with sun-dried tomatoes, cremini mushrooms and spinach to create big Mediterranean flavor. Completed with pan-seared scallops and a garnish of fresh basil, this flavorful seafood dish is best enjoyed with one of Heinen’s Mediterranean wines!

Tuscan Scallop Pasta

Serves 4

Ingredients
1 lb. scallops, foot removed
3 Tbsp. olive oil
1 tsp. unsalted butter
1 yellow onion, peeled and small diced
2 cups cremini mushrooms, sliced
2 garlic cloves, finely minced
½ cup white wine
2 cups heavy whipping cream
3 Tbsp. Heinen's sun-dried tomatoes, julienne
3 cups packed baby spinach
1 lb. Heinen’s fettucine pasta, cooked , drained and rinsed
Salt and pepper, to taste

Instructions:
1. Cook Heinen’s artisan fettucine pasta according to the package instructions. Rinse with cold water, drain, add olive oil and set aside.
2. Season the scallops on both sides with salt and pepper.
3. In a large frying pan over high heat, add 2 Tbsp. of oil along with the scallops.
4. Immediately add the butter and cook for 90 seconds to 2 minutes, or until well browned. Flip the scallops nd cook for another minute.
5. Set the scallops to the side on a plate and add the remaining 1 Tbsp. of olive oil. Sauté the onions and mushrooms for 3-4 minutes, or until browned.
6. Stir in the garlic and cook for 1 minute before deglazing with the white wine. Cook until most of the liquid has been absorbed.
7. Pour in the cream and cook over medium heat until it becomes very thick, like alfredo sauce.
8. Add the tomatoes and baby spinach and cook until the spinach is wilted.
9. Mix in the cooked pasta, salt and pepper until combined. Serve with the cooked scallops.