Skip to content



  • 1 pound fettuccine or linguine
  • 2 pounds dry-packed, U10-U12 scallops
  • kosher salt/pepper
  • 3 to 4 Tablespoons butter
  • 3 garlic cloves, minced
  • 1/2 Cup white wine
  • 1 pint heavy whipping cream
  • 2 Cups baby spinach
  • 1/2 to 3/4 Cup Parmesan cheese, freshly grated
  • pinch of crushed red pepper
  • zest of 1/2 lemon

*This post may contain affiliate links. See my privacy statement for details.

I’m spending the week visiting my Family in Pennsylvania. They love fish and seafood, but it is quite difficult for them to find it fresh on the southeastern border of the state. I am lucky enough to have access to an abundance of fresh fish and seafood in Charlotte. My sister loves scallops as much as I do, so I brought her a few pounds. I did a little digging in her fridge and gathered up the ingredients to prepare this recipe for Scallops Florentine. To be honest, my Brother gave this dish its name.

scallops florentine over linguine


It’s very important when selecting scallops to buy dry-packed. Wet-packed scallops will lose volume during the cooking process. This is not the case with dry-packed scallops. Just like anything you want to sear, the scallops need to be as dry as possible when placing in the pan.

If you are preparing this as an entree, plan on at least four scallops per person. There were seven of us for dinner, so I decided two pounds would be perfect.

Cast iron is always my go-to. The scallops will never stick, and cast iron is the perfect vehicle in creating an amazing sear.

Rinse scallops. Pull off and discard the foot (the piece of muscle that attaches to the shell). Place scallops on paper towels to drain. Pat dry. Season with kosher salt and pepper.


Prepare the pasta to al dente. Do not forget to salt the water. Reserve a cup of the pasta liquid.

Heat butter in cast iron pan to medium-high. Place scallops. Do not crowd the pan, or you may not achieve a gorgeous sear. Work in batches. Allow the scallops to sear on one side (without touching) for about three to four minutes. Flip and allow to sear on the opposite side. Reserve in a bowl or on a plate. Finishing searing the remaining scallops.

In the same pan you used to sear the scallops, add in the minced garlic. Cook just a few minutes to soften, not brown. Deglaze the pan with the white wine. Scrape the browned bits from the bottom. Pour in the heavy whipping cream and allow to heat up, just to under a boil, to thicken a bit. Slowly, and I mean very slowly, whisk in the Parmesan cheese.

If the sauce looks a bit thick, add a few tablespoons of the reserved pasta water. Toss in the spinach and allow to wilt. Sprinkle in a few pinches of crushed red pepper. Transfer the finished pasta to the pan and coat with the sauce.

florentine sauce in a cast iron pan


Top the pasta with the reserved scallops and any juices that accumulated in the bowl. Very gently, incorporate the scallops into the sauce. You are not looking to cook the scallops any further, just warm in the sauce.

Grab a huge pasta bowl. Transfer the Scallops Florentine from the pan into the bowl. Garnish with a touch more freshly grated Parmesan cheese and the lemon zest. Serve immediately. ENJOY!

scallops florentine over linguine

If you love scallops as much as I do, check out these recipes!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

A white bowl of yogurt topped with homemade granola and fresh berries with a glass jar of granola in the background.

Gluten-Free Homemade Granola

Are you in search of a gluten-free breakfast option that is not only nutritious and delicious, but also fuels your day with


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.