Recipe by WALKIE74
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry fettuccine pasta
olive oil, divided
1 (10 ounce) package
frozen chopped spinach
salt and pepper to taste
2 (4.5 ounce) cans
sliced mushrooms, drained
1 (10.75 ounce) can
condensed cream of mushroom soup
ground black pepper to taste
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!
Needs something....kind of bland
Even better than Excellent - Don't forget to use - Garlic & Herb Fettuccini!
Excellent recipe - delicious. We used low fat cream of mushroom soup and it was fine...
Delicious!!! I used the ingredients according to recipe but changed the way I cooked it. Sauteed garlic than added spinach, put aside. Cooked scallops put in bowl with spinach. Made sauce with low fat soup and cup of white wine. Let cook down about 6 minutes, added scallops and spinach and pasta for last coupld of minutes of cooking. Served with sprinkle of parm cheese. Will make many more times.
My husband and I LOVED this recipe. I did not have any white wine on hand so I substituted a little red wine and it tasted fabulous.
Awesome, awesome recipe. I basically followed the recipe except that used whole wheat fettucine, sauteed the spinach with some garlic and omitted the white wine (didn't have any on hand). After reading several reviews swearing by the wine and fearing for the dish to be bland, I instead used several dashes of rice wine vinegar to give a little kick. I will definitely make this again & again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
New Year Spinach Fettuccine with Scallops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 246
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A super-simple pasta dish with bay scallops in a sherry cream sauce.
See how to make a simple pasta with scallops, zucchini, and tomatoes.
These baked scallops are so buttery and so garlicky. Yum!