My ingredients for this dish are: gluten-free penne, baby spinach, minced garlic, sherry, almond milk, olive oil, quinoa flour, scallops (bay or sea), grated parmesan, and grated romano.
First things first. Cook penne according to package instructions. While the penne is boiling, add a drop of olive oil to pan with minced garlic and scallops.
Next chop baby spinach, add to pan, and cook down.
Once the spinach is cooked down, I move everything to the out skirts of the pan and cook flour and olive oil in the center.
Next I add sherry and grated cheese to taste.
Lastly, I add almond milk for a creamier consistency, cook down, and serve.