Scallops and Spinach over Pasta

Scallops and Spinach over Pasta

26

"This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 228 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

26
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 c...

Most helpful critical review

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...

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 c...

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...

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 spinac...

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...

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...

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

I agree that this recipe lacked flavor. I used minced garlic, but next time I would use only fresh garlic and possibly fresh spinach.