Pasta And Scallops Florentine - cooking recipe

Ingredients

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

Preparation

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.
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.
Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.