I came across this recipe over at Iowa Girl Eats. She adapted it from the Eating for Life cookbook, I adapted it to fit what I had in the freezer. I was all out of shrimp which rarely happens in this house (they’re so versatile!) but I did have a big bag of bay scallops from Trader Joe’s. I used 2 Buck Chuck (Pinot Grigio) for the wine.
I got to work…Assemble the troops!
Scallops sauteed in EVOO, red pepper flakes, garlic.
When the rice was plumped up, I added the parm, butter, salt and pepper, and the spinach.
Serve with a crisp glass of white wine.
I think I am getting sick:( My throat is sore and I feel a little achy. I probably picked up the super bug that has been plaguing my hubby. My plan is to down some tea and honey and get to bed early, I’m hoping to zap this bug. There is way too much to do this weekend!