Scallops, Mushroom And Spinach Notta Pasta - cooking recipe

Ingredients

1 tablespoon butter
5 shallots, minced small
2 garlic cloves, finely minced
12 ounces white mushrooms, sliced
1 lb scallops
2 tablespoons flour
1/2 cup vermouth or 1/2 cup white wine
1 cup fat-free half-and-half
1 teaspoon salt
1/2 - 1 teaspoon cracked black pepper
crushed red pepper flakes (optional)
2 teaspoons fresh dill (optional)
1/4 teaspoon fresh grated nutmeg
10 ounces frozen chopped spinach, thawed & squeezed dry
8 ounces notta pasta (1/2 a box)
3 -4 tablespoons grated parmesan cheese
toasted almond, for garnish (optional)

Preparation

In a large nonstick skillet, melt butter. Saute shallots, garlic and mushrooms until almost soft.
Add scallops. Saute until just barely cooked(opaque). Scallops should be tender and 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.
In a small bowl, whisk flour and vermouth or white wine together until smooth.
Add half & half, salt, pepper, nutmeg, flour/wine mixture and dill(if using) to skillet. Bring to a boil, stirring constantly. Reduce to a simmer.
Add spinach. Turn off heat.
Prepare Notta Pasta according to package for pasta being careful not to overcook.
Drain and toss with Parmesan cheese. Salt and pepper to taste and add sprinkling of red pepper, if desired.
Pour into your favorite pasta bowl or serving platter.
Add the scallop/mushroom mixture back to spinach sauce and bring to a gentle simmer.
Pour over Notta Pasta and garnish with nuts.
Now serve immediately.