Pasta & Scallops

Scallops with Wilted Spinach and Arugula

Serves 4

10 large sea scallops- rinsed and dried, tough muscles removed
coarse salt
freshly ground pepper
3 Tbsp safflower oil (it can withstand high heat without smoking)
2 garlic cloves, thinly sliced legnthwise
7 oz. (10 cups) baby spinach
7 oz. (10 cups baby spinach
dash of red pepper flakes

Heat a large skillet over medium-high heat. Season scallops with salt and pepper. Add 2 Tbsp. oil in the skillet and heat. Add scallops and cook on one side until golden brown, about 7 minutes. Flip and cook until opaque, 30-45 seconds. Transfer to a plate lined with paper towels to absorb some of the extra oil. Reduce heat to medium, and add the remaining oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red pepper flakes and salt and pepper. Cook, tossing often, until just wilted. Transfer to platter, top with scallops, and serve immediately.

Pasta With Spring Herbs

1/2 pound dried pasta, fussilli
1/2 cup roughly chopped mixed herbs (I used basil, Italian parsley, chervil, and tarragon)
2 Tbsp extra-virgin olive oil
2 tsp finely grated lemon zest
10 stems asparagus, sliced into small pieces, blanched
1 Tbsp fresh lemon juice
coarse salt
freshly ground pepper
1/2 cup grated Parmesan cheese

Cook pasta in a pot of salted water, according to package directions. Drain and add asparagus, herbs (you could also use dill), oil, lemon juice and zest, salt and pepper to taste, and Parmesan. Add more oil and cheese if your pasta seems dry. Serve immediately.

(Adapted from Martha's Living mag)