Linguini with Seared Sea Scallops, Lump Crab and Spinach

1 package of linguini cooked

3 sea scallops per plate

1 tablespoon olive oil

2 cloves garlic, minced

1 small shallot, diced

1 bag (3 oz) sun-dried tomatoes

1.5 cups baby spinach

1/4 cup white wine

4 oz lumb crab meat – cooked

1 teaspoon red pepper flakes

1 tablespoon pine nuts

1/4 cup shaved parmesan cheese

salt and pepper to taste

Sear scallops in a hot saute pan with olive oil.

Remove the scallops from the pan after you sear each side and set aside to rest.

In the same pan, saute the garlic and shallots. Cook for about 2 – 3 minutes.

Add the sun-dried tomatoes and spinach and heat through.

Time to get the yummy goodness from the bottom of the pan-deglaze with white wine.

Add crab and red pepper flakes after the smoke settles from the deglazing the pan.

Do not stir anything. Add cooked pasta into the pan and then toss (or stir if your are not comfortable with tossing a hot pan).

Time to plate, so garnish with pine nuts and parmesan (see I told you this was a quick meal).

Here is a close-up:

So here is another “I beat Rachel Ray” dinner, and trust me ,this is simple yet PACKED with flavor!

Tomorrow I will decide what to cook based on the emails I get  from readers on what they want to see. So if you have a special request, be sure to send it to: thecookinghusband@gmail.com

HAPPY COOKING!