For a special New Year’s Eve meal, my fiancée and I prepared this dish. Sea scallops should be chopped into quarters before being added to the spaghetti if you’re using these rather than bay scallops.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound dry fettuccine pasta
- 6 tablespoons olive oil, divided
- 1 (10 ounce) package frozen chopped spinach
- salt and pepper to taste
- ¾ pound scallops
- 4 cloves garlic, sliced
- 2 (4.5 ounce) cans sliced mushrooms, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup white wine
- ground black pepper to taste
Instructions
- 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 and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
- In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
- In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Nutrition Facts
| Calories | 614 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 956 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
used fresh mushrooms and spinich instead of canned/frozen
Certainly acceptable, not outstanding. Spinach and scallops don’t quite make it here with the garlic and wine, but overall good.
I liked it a lot but changed a lot of it because I don’t like boxed soup. I just used the ingredients I had in the house: kale for spinach, sake for white wine, frozen bay scallops. And I just made it in 2 steps – 1) scallops in the frying pan. 2) fry mushrooms, then add kale, then the garlic and then the wine/sake. Very delicious.
Very good. Made twice, so far. As I seldom leave well enough alone, I used shiitake mushrooms in place of the canned button ones, both times. Second time around, I added some sauteed red onion in step #3.
This turned out ok.. Too fishy for me but maybe if I use steak next time instead of scallops then it might turn out better. Maybe I’ll try it.
Great with shrimp!
This was GREAT!! Cooked exactly as directed, will definitely do again. A friend substituted equal amounts of shrimp and said it was good.
I made this tonight, I agree with JULZ417, it was bland, it needs something, not sure what. I also thought 1 pkg. of spinach was to much, 1/2 package would be enough. I don’t think I’ll be making this again
I used fresh spinach and mushrooms, added extra wine. Needed something else, not sure what. Suggestions?
Very good, easy to make. I used fresh spinach and fresh mushrooms. So good!
Made this with shrimp instead of scallops and it came out tasting very good. Used 2 tablespoons of olive oil with the spinach which was too much. I will use only 1 next time.
Sauce was just too bland. Needs some additional spices, used fresh spinach and mushrooms.
It was just ok. The sauce didn’t have the finger licking taste to it.
Made this last night for dinner with shrimp. The olive oil and garlic really gave this dish flavor. I will be making it again. Sisugirl
I did not care for this recipe.
Yum! Turned out great! I made the original recipe. My son’s friend went back for thirds!
It sounded good and easy to make for me and my husband. I like all the individual ingredients, but that sauce really leaves something to be desired. I should have left it off after I tasted it, as I could have I salvaged the fetuchine-spinach, fish mixture with some Parmesan cheese.
This was good, and my 1st time making anything w scallops. A little too much back n forth for a late dinner but it turned out good
Very sorry, but no! no! no! to canned mushrooms, frozen spinach, canned soup. That is not “fancy”. On the other hand, for a late supper after a night out, yes! yes! yes!
Very tasty, easily prepared pasta dish. However, it adds only five minutes (or fewer) to make a white sauce and add fresh mushrooms, rather than canned soup and canned mushrooms. Fresh spinach also is much tastier than frozen, and no more difficult to make. Not only is the taste far better with fresh mushrooms, but you avoid the BPA that is in canned foods (and you have more control over the salt, which is pretty high in canned soups). Sherry is also a nice alternative to the white wine.
Well, the earth and sea flavors didn’t quite come together for us in this one. It was more like surf on a rocky cliff versus waves lapping on a sandy beach. I have to go gluten free so no mushroom soup concentrate or real pasta. I do make a good mushroom based white sauce but maybe I didn’t have the courage to add a canned soup equivalent of salt. I will try to unify this with herbs & maybe use Marsalla wine to enrich it. The potential of this recipe is too high not to give it another shot or two.