A Word From The Cook

“Seared scallops are the main feature of this dish. The addition of leeks, spinach, and cream over pasta make it a showstopper!”


Prep Time:

1 Hour


4-6 People


  • 12 Scallops (3-4 scallops per person)
  • 1 Pound pasta
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons vegetable oil
  • 8-10 Cups of loosely packed spinach
  • 2 Medium leeks (halved, sliced cross-wise, rinsed and chopped as shown)
  • Kosher salt and ground pepper
  • 2 -3 Large garlic cloves (minced)
  • 1/2 Cup dry white wine
  • 1/3 Cup heavy cream
  • 4 tTblespoons fresh ground Parmigiano-Reggiano
  1. Step 1 – Prepare the Sauce
    1. Melt 1 tablespoon vegetable oil in large saucepan over medium high heat. Add half the spinach and cook until just wilted, tossing for about two minutes. Set aside in a colander to drain, and cook rest of spinach.
    2. Discard remaining liquid from skillet and add 2 tablespoons butter over medium heat. Add the halved, chopped leeks with a pinch of salt and cook until softened but not brown (about 5 minutes).
    3. Add minced garlic and stir for another minute.
    4. Add the wine and raise temperature to medium high to reduce and thicken sauce as liquid evaporates. (about 2 minutes).
    5. Add cream and continue to cook for another two-three minutes until thickened (can coat the back of a spoon – and will stick nicely to pasta).
    6. Season with salt and pepper, fold in cheese and add the spinach back.
    7. Keep warm while you boil the pasta and sear the scallops.
  2. Step 2 – Boil Pasta and Sear Scallops
    1. Cover a large pot of water over high heat to start water boiling.
    2. Boil Pasta until ad dente – 8-10 minutes, drain and toss lightly with olive oil (keep warm while you prepare scallops).
    3. Pat scallops dry and remove muscle if attached.
    4. Heat 2 tablespoons butter in a large saucepan, until simmering hot.
    5. Season scallops with salt and pepper and gently place them in hot pan. Cook scallops undisturbed until browned on the bottom (for 2-3 minutes). Flip and continue to cook undisturbed, until they appear opaque in the center (about 2 minutes more).
  3. Step 3 – Assemble and Serve
    1. Bring sauce back up to medium low heat while scallops are finishing.
    2. Dish pasta onto middle of plate.
    3. Gently cover pasta with warmed sauce.
    4. Place 3-4 scallops on top.
    5. Sprinkle lightly with Parmigiano-Reggiano.
    6. Serve immediately and enjoy!