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Scallops With Linguine And Spinach

Fettuccine.Inn's picture
  Olive oil 3 Tablespoon
  Finely chopped onion 1 1⁄2 Cup (24 tbs)
  Slivered red bell pepper 1 Cup (16 tbs)
  Minced garlic 2 Tablespoon
  Ground red pepper 1⁄4 Teaspoon
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1 Tablespoon
  Minced lemon peel 1 Tablespoon
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Uncooked linguine 3⁄4 Pound
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Cooked scallops 1 1⁄2 Pound
  Feta cheese 1⁄3 Cup (5.33 tbs), coarsely crumbled

1) In a large heavy skillet, over medium-low heat, sauté onion, bell pepper, garlic and ground red pepper in hot oil for about 10 minutes, uncovered, until the vegetables are tender.
2) Stir in lemon juice, brown sugar, lemon peel, salt and black pepper and cook for 1 minute.
3) In the meantime, cook pasta for 8 to 10 minutes until soft and add in spinach about one minute before the end of cooking time.
4) Drain pasta and spinach well and transfer the mixture to a large, warm serving bowl.
5) Pour onion mixture over and stir well to coat.
6) Add salt and pepper to taste and then stir in warmed scallops.

7) Add feta cheese and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 649 Calories from Fat 148

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 3.8 g19.1%

Trans Fat 0 g

Cholesterol 126.1 mg42%

Sodium 1144.1 mg47.7%

Total Carbohydrates 68 g22.7%

Dietary Fiber 7.1 g28.3%

Sugars 10.2 g

Protein 51 g102.5%

Vitamin A 136% Vitamin C 68.9%

Calcium 19.5% Iron 25.5%

*Based on a 2000 Calorie diet

Scallops With Linguine And Spinach Recipe