This is a skinny white sauce that tastes full fat!!
Serves 4
35 minutes
1. | Put a large pot of salted water on to boil. |
2. | In a large nonstick skillet, melt butter. Sauté shallots, garlic and mushrooms until almost soft. |
3. | Add scallops. Sauté until just barely cooked (opaque). Scallops should be tender not rubbery. Using a colander, strain the scallop/mushroom mixture, reserving liquid. Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet. |
4. | In a small bowl, whisk flour and white wine together until smooth. |
5. | Add Half & Half, salt, pepper, wine mixture and dill to skillet. Bring to a boil, stirring constantly. Reduce heat to a simmer. |
6. | Add spinach. Stir until just wilted. Turn off heat. |
7. | Meanwhile, boil Notta Pasta according directions on box. Drain and toss with Parmesan cheese. Salt and pepper to your taste. Pour into your favorite pasta bowl. |
8. | Add the scallop/mushroom mixture back to spinach sauce. Bring to a gentle simmer. |
9. | Pour over Notta Pasta. Serve immediately garnished with lemon wedges. |