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Scallops and Spinach Pasta

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
12 servings
Dinner New England
Scallops and Spinach Pasta
Ingredients
  • 12 ounces spaghetti
  • 1 tablespoon olive oil
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • garlic powder to taste
  • 3 pounds bay scallops, raw
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
Instructions
1
Begin by filling a large container with salted water and placing it on the stovetop to reach its boiling point. Once boiling, gently add your pasta and cook for 8-10 minutes or until it reaches the perfect texture of being tender but still retaining some firmness to the bite. Remove from heat and set it aside for now.
2
While your pasta is cooking, take a medium-sized skillet and heat some olive oil over the middle heat setting. Once hot, add your spinach leaves and cook until they have reached a heated state throughout. Next, pour in some water, squeeze in some fresh lemon juice, and sprinkle a pinch of garlic powder into the mix.
3
Add your scallops to the skillet with the spinach sauce and cook for about 3 minutes, or until they turn opaque. Be cautious not to overcook them as this can make them tough and unpleasant.
4
Transfer your cooked spaghetti to a serving dish. Pour the scallops and their accompanying sauce over the top of the pasta, followed by a sprinkle of Parmesan cheese to complete your dish.