Scallops and Spinach over Pasta recipe

All Recipes Best Recipe Seafood Shellfish Scallops

Ingredients

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Nutrition Info

228.1 calories
carbohydrate: 24.8 g
cholesterol: 38.9 mg
fat: 3 g
fiber: 1.6 g
protein: 24.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 227.4 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.

  3. Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.

  4. Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Recipe Yield

12 servings

Recipe Note

This is one of my New England favorites. This tasty recipe is delicious, low in fat, and well balanced.

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