Scallops with Linguine and Spinach
Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
2-3 Tbs olive oil
1 1/2 cups onion, finely chopped
2 Tbs garlic, minced
1/8 tsp cayenne pepper
1 cup red bell pepper, slivered
1/3 cup fresh lemon juice
1 Tbs brown sugar
1 Tbs lemon zest, minced
1 Tbs salt
1 tsp black pepper
3/4 lb cooked linguine
1 10-ounce package frozen, chopped spinach, thawed and
drained
1/3 cup feta cheese, coarsely chopped
1 1/2 lbs cooked scallops
Directions
Heat oil in 12-inch heavy skillet on medium-low heat until hot. Add
onion, garlic, cayenne, and bell pepper; cook uncovered until tender, about 10 minutes. Add
lemon juice, brown sugar, zest, salt and pepper; heat one minute.
While preparing onion/pepper mixture, bring a large pot of water to a
boil; salt to taste. Cook pasta until tender, 8-10 minutes. About one minute before pasta is
cooked, add spinach. Drain pasta and spinach and place in a large, warm serving bowl. Add
onion/pepper mixture and toss to coat. Taste and adjust seasonings. Add cooked scallops
(warmed slightly if they're large) to pasta and sprinkle with feta cheese.
Nutrition facts
Serving Size 1 serving
Calories 634
Calories from Fat 121 (19%)
% Daily Value*
21%Total Fat 13g
16%Saturated
Fat 3.3g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 5.7g
34%Cholesterol 101mg
101%Sodium 2412mg
47%Potassium 1643mg
24%Total
Carbohydrate 73g
23%Dietary
Fiber 5.7g
Sugars 9g
Sugar Alcohols 0g
109%Protein 54g