Recipe by Kim Robichaud
"This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced."
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
bay scallops, raw
1 (10 ounce) package
frozen chopped spinach, thawed
fresh lemon juice
garlic powder to taste
salt and pepper to taste
grated Parmesan cheese
Enjoyed this. Made some changes though. I sauteed sea scallops(halved) seasoned with salt and pepper in butter. Then I sauteed the spinach in olive oil and garlic,fresh ground pepper, added a can of low sodium fat free chicken broth and the lemon juice. Tossed all with the pasta. Yum. Thanks for a new idea for a pasta dish!!!
I agree, this recipe lacked flavor. I added sliced portabello and crimini mushrooms and served it over cheese tortellinis, which helped a bit. I would suggest Not sauteing the spinach - it makes everything too watery. Instead, add it to the pasta water just before the pasta is done - this will heat it and distribute evenly over the pasta. Then, just saute the scallops in the garlic, oil and lemon and mushrooms (if desired) - this will preserve their flavor. If I try this recipe again, it will be like this.
This is wonderful! I used fresh spinach and added tomatoes and onions, sauteeing some garlic in the oil before adding the scallops. Really good, and pretty too!
This was okay. Although I really try to follow the original recipe as often as possible, I really couldn't resist some of the top reviewer's suggestions. So, I put a package of fresh baby spinach in the pasta water during the last minute of cooking; sauted fresh garlic w/ sliced mushrooms in 1 T. olive oil, adding the scallops when the mushrooms looked just about ready; used 1/4 c. chicken broth w/ 1-1/2 t. corn starch whisked in; tossed the drained pasta & spinach together w/ the scallops and served with salt, cracked pepper, & freshly grated parmigiano-reggiano cheese. Still needs some tweaking...
i used whipping cream instead of water. it was ammazing!!!!!
Great recipe, however I did have to doctor the recipe for more flavor. I added butter and sauted the scallops and spinach separately. I didn't add the water as the scallops and spinach both had plenty of liquid. I added parmesean to both and then combined them... It needs plenty of seasoning... but the end result reminded me of creamed spinach with a seafood flair.. My husband loved it! ;) Me too! ;)
A delicious - quick, easy, healthy dinner! I defrosted frozen scallops & leaf spinach in microwave while pasta water was boiling - Then sauteed with garlic, shallots, lemon juice, a few chopped cocktail tomatoes.
Good recipe but I added a few things - little red pepper flake for some zing and added a little butter at the end to make sauce a little more special
* Percent Daily Values are based on a 2,000 calorie diet.
Scallops and Spinach over Pasta
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 228
** Calories from Fat: 27
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple pasta with scallops, zucchini, and tomatoes.
See how to make a simple springtime pasta with salmon.
Beautifully seared scallops with wilted arugula, butter beans, and lentils.