8 large fresh sea scallops
½ cup flour
salt and pepper to taste
2 tablespoons olive oil
¼ cup fresh spinach, shredded
3 pieces thick bacon, cooked and minced
¼ cup regular or non-alcoholic white wine
¼ cup chicken stock
1 tablespoons fresh basil, chopped
1 clove garlic, crushed
juice of one lemon
3 tablespoons butter
1 pound fettuccine, cooked
1 tablespoons fresh parsley, chopped
zest of ½ lemon
Dredge the scallops in the flour-salt-pepper mixture.
Sauté the scallops in olive oil in a sauté pan over medium-high heat. Cook for 2 minutes on one side, turn, add
the spinach, bacon, white wine, chicken stock, basil, garlic, and lemon juice, and cook for 2 more minutes. Turn
the scallops once more and cook for 1½ minutes. Add the butter, fettuccine, parsley, and lemon zest.
Serve.
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