85

g

parmesan cheese

3

cloves

garlic

550

g

fresh spinach; remove stems

½

cup

butter; unsalted

1

tsp

salt

1

cup

whipping cream

1

tsp

ground nutmeg

2

tsp

white pepper

750

g

scallops; rinsed and drained

4

cups

small shell pasta; cooked al dente and drained

1

Position rack in centre of oven and preheat to 220°C.

2

Mince spinach stems and garlic in food processor, or manually.

3

Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft, about 8 minutes.

4

Add whipping cream and simmer until reduced by half, about 5 minutes. Coarsely chop spinach leaves in processor in batches using pulse. Add to cream mixture with nutmeg and pepper.

5

Increase heat to high and cook until spinach is heated through about 3 minutes, remove from heat. Stir in scallops and pasta, transfer to shallow 4 litre baking dish. Sprinkle with reserved parmesan cheese over top.

6

Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately.