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New Year Spinach Fettuccine with Scallops
SUBMITTED BY:
WALKIE74
PHOTO BY:
barbriba
"I made this with my fiancee for a fancy New Year's Eve dinner. If you use sea scallops and not bay scallops, cut them into quarters before adding them to the pasta."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
20 Min
READY IN
25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 pound dry fettuccine pasta
6 tablespoons olive oil, divided
1 (10 ounce) package frozen chopped spinach
salt and pepper to taste
3/4 pound scallops
4 cloves garlic, sliced
2 (4.5 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
ground black pepper to taste
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DIRECTIONS
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 and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
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REVIEWS
Reviewed on Jun. 13, 2003 by ATAUB
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ATAUB
Jun. 13, 2003
Excellent recipe - delicious. We used low fat cream of mushroom soup and it was fine...
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8 users found this review helpful
Excellent recipe - delicious. We used low fat cream of mushroom soup and it was fine...
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Reviewed on Sep. 29, 2004 by
ALBANYMOM
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ALBANYMOM
Sep. 29, 2004
Easy recipe, I used fresh spinach and bella mushrooms, with minced garlic. Also prepared differently, sauteed spinach with garlic, then mushrooms. I let wine reduce a bit before adding soup. Removed all, cooked scallops (did not cut the scallops, we love the large sea scallops!!) and then added pasta and all ingredients back to the saute pan. Wonderful!
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6 users found this review helpful
Easy recipe, I used fresh spinach and bella mushrooms, with minced garlic. Also prepared...
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Reviewed on Jun. 7, 2003 by KREES
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KREES
Jun. 7, 2003
This is very yummie! =)
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6 users found this review helpful
This is very yummie! =)
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Reviewed on May 22, 2003 by JULZ417
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JULZ417
May 22, 2003
Needs something....kind of bland
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6 users found this review helpful
Needs something....kind of bland
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Reviewed on Dec. 30, 2002 by CLUEE
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CLUEE
Dec. 30, 2002
Even better than Excellent - Don't forget to use - Garlic & Herb Fettuccini!
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6 users found this review helpful
Even better than Excellent - Don't forget to use - Garlic & Herb Fettuccini!
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Reviewed on Jan. 25, 2004 by Lainie
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Lainie
Jan. 25, 2004
Such an easy recipe. I doubled the amount of scallops and added a half pound of tiger shrimp. I also doubled the amount of pasta since there were four adults having dinner. We had salad and fresh garlic bread. Thanks so much!
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4 users found this review helpful
Such an easy recipe. I doubled the amount of scallops and added a half pound of tiger shrimp....
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Reviewed on Dec. 13, 2003 by NDOMMEL
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NDOMMEL
Dec. 13, 2003
This was so easy and absolutely delicious! I love how this recipe seems to versatile. I did't have spinach so I used chopped brocoli. I'm not a big fan of mushrooms so I used cream of brocoli soup. For a little extra flavor I threw in some sliced black olives. I think next time I'll put in sun dried tomatoes, too. As long as the white wine sauce and scallops are involved it'll always taste great.
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4 users found this review helpful
This was so easy and absolutely delicious! I love how this recipe seems to versatile. I did't...
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Reviewed on Dec. 30, 2002 by DOUBLEA8
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DOUBLEA8
Dec. 30, 2002
I recommned this recipe to any pasta lover. The whole family enjoyed this recipe, even my dad who isn;t a big pasta/ seafood lover.
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4 users found this review helpful
I recommned this recipe to any pasta lover. The whole family enjoyed this recipe, even my dad...
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Reviewed on Dec. 13, 2003 by FRANCIEN
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FRANCIEN
Dec. 13, 2003