Tuscan linguine with scallops and spinach cream is an easy Italian combination of pasta and fish. The mediterranean kitchen is so easy and tasteful. Recently I made linguine alla puttanesca and the very popular Sicilian tuna with baked capers. No one has to be convinced how delicious scallops are. I made them once on Sylvester in a surprising combination with blood sausage.
I prefer scallops when they are shortly baked in butter on both sides on high temperature. Then they are brown and crusty on the outside, but they remain very tender on the inside.
Add a white wine to this dish and you might feel like God in a country south-east of France.
The inspiration for this recipe comes from the foodblog Mantitlement. An interesting foodblog that believes a man deserves the finer things in live 🙂
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