Recipe by Kim Robichaud
"This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced."
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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
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!
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.
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!!!
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
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