Florentine Scallop Scampi with Fettuccine
Ingredients
- 1/2 stick unsalted butter, (4 tablespoons)
- 5 cloves garlic, minced
- Juice of 2 lemons (1/3 cup)
- 1/2 cup toasted hazelnuts, chopped
- Kosher salt and freshly ground pepper
- 1 pound sea scallops, tough muscles on the side removed
- 12 ounces fresh fettuccine
- 2 cups baby spinach
- 1/2 cup flat-leaf parsley leaves, roughly chopped
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