“This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.” - by Kim Robichaud
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
- Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
- Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Nutrition
Amount Per Serving (12 total)
- Calories
- 228 cal
- 11%
- Fat
- 3 g
- 5%
- Carbs
- 24.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"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!..." See more"
Cindy
"Enjoyed this. Made some changes though. I sauteed sea scallops(halved) seasoned with salt and pepper in butter. Then I sauteed the spinach in olive oil and garlic,fresh ground pepper, added a can of ..." See morelow sodium fat free chicken broth and the lemon juice. Tossed all with the pasta. Yum. Thanks for a new idea for a pasta dish!!!"
TRUCKERDOO
"I agree, this recipe lacked flavor. I added sliced portabello and crimini mushrooms and served it over cheese tortellinis, which helped a bit. I would suggest Not sauteing the spinach - it makes every..." See morething too watery. Instead, add it to the pasta water just before the pasta is done - this will heat it and distribute evenly over the pasta. Then, just saute the scallops in the garlic, oil and lemon and mushrooms (if desired) - this will preserve their flavor. If I try this recipe again, it will be like this."
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