Scallops and Spinach over Pasta Recipe -
Scallops and Spinach over Pasta Recipe
  • READY IN 1 hr

Scallops and Spinach over Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

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!!!

Most Helpful Critical Review
May 14, 2003

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.

Apr 16, 2005

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!

Aug 04, 2008

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...

Jun 22, 2003

i used whipping cream instead of water. it was ammazing!!!!!

Feb 08, 2007

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! ;)

Mar 09, 2009

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.

Mar 12, 2009

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


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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