One of my favorite New England recipes is this one with scallops and spinach. This recipe is excellent, low in fat, and has a good balance of ingredients.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
Ingredients
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 (10 ounce) package frozen chopped spinach, thawed
- ¼ cup water
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder, or to taste
- 3 pounds bay scallops, raw
- salt and pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a medium skillet over medium heat. Sauté spinach in hot oil until heated through. Stir in water, lemon juice, and garlic powder.
- Add scallops and cook until opaque, about 3 minutes. Be careful not to overcook. Season with salt and pepper.
- Transfer spaghetti to a serving dish. Pour scallops and sauce over the top. Sprinkle with Parmesan cheese to serve.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 227 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely loved it!
This second time I made it, I used fresh spinach (added at the end). I started by sauteing red and yellow bell pepper and zucchini until they just started to carmelize. Then garlic and scallops. After 2 minutes, I flashed in the lemon juice and the chicken stock, stirred in the spinach, and tossed until the spinach was done. Colorful, delicious, and we used four cheese Italian blend and pepper to taste.
I was looking for a pasta dish with scallops and came across this recipe. I think by itself it would be too bland for my family, so this is how I made it: I crushed 2 cloves of garlic and chopped 2 green onions. I sauteed them in 1 tablespoon of olive oil. When done, I added the scallops along with 1/4 C chicken broth, 1 TBSP lemon juice, old bay seasoning, a dash of cayenne pepper and some salt and pepper. I turned the scallops after 3 minutes and cooked for 3 additional minutes. When the scallops were done I added a bag of fresh spinach and grated parmesan cheese. When the pasta was done I added it to this mix and tossed fresh parmesan cheese. I loved the light flavor of this meal on a hot summer day. The next time I might try some crushed red pepper or add a little bit more cayenne pepper as I couldn’t really taste the bite I was looking for. My husband liked this dish without the parmesan cheese as he is not the cheese lover that I am. Thanks for taking the time to read my review!
I used zucchini noodles and the chicken stock modification suggestion and this turned out great! I also added bacon because I had it around and, well, because it’s bacon.
I made this low carb style so no pasta. I increased the spinach significantly. The scallops were firm and “buttery”. Delicious!
This was delicious. After reading the reviews, I sautéed garlic,onions and mushrooms in olive oil. Added drained spinach, then added 2tblsp butter and some white wine. Then scallops for 3minutes. Then some splicers that I like. Served over linguini with Parmesan. My mother in law cleaned her plate. This is good. Make it your own. So good.
Very easy to make took others suggestions by adding chicken broth and seasoned to taster very good!
I sauteed white onion and garlic, then added scallops for two minutes before adding asparagus, and tomatoes with fresh baby spinach and white wine to give the sauce a little more flavor.
Add extra garlic and a bit of basil and it’s one of my fave dishes!
I read where others felt this was bland so I started mine with sage butter and put in a large sliced clove of garlic, the only other change I made was I used chicken broth instead of water and of course added more lemon simply because I love lemon.
edible but kind of bland. I even added different spices here and there, but I am going to give it another shot another time when I can afford to restock up on scallops
Jazzed this up with lots of mushrooms and fresh garlic.
Jazzed this up with lots of mushrooms and fresh garlic.
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
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.
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…
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! 😉
Just not something we enjoyed.
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’m giving 4 stars based on the recipe I ended up with— I added chopped tomatoes (canned) and cayenne pepper, also a lot of garlic powder, salt and pepper. My husband said it needed more sauce and he put a lot of grated cheese on top 😉 BUT it was fast, easy & healthy, so I liked it!
I needed some recipes when I started my low carb diet…this one is great…I just deleted the pasta and had a wonderful meal.