If you love seafood and fresh, green vegetables, this Scallops and Spinach Over Pasta recipe is a dish you’ll want to keep in your weekly rotation. It’s a light yet satisfying meal that combines tender scallops with vibrant spinach, all served over perfectly cooked pasta. Every bite delivers a balance of flavors: the natural sweetness of scallops, the mild earthiness of spinach, and a hint of citrus from lemon juice. This recipe is not only delicious but also healthy, low in fat, and incredibly easy to prepare.
Why We Love This Scallops and Spinach Over Pasta Recipe
You might wonder why this dish stands out among other seafood recipes. First, it’s the flavor combination. The tender scallops pair perfectly with sautéed spinach, creating a harmony of taste that is light but satisfying. The addition of lemon juice brightens the flavors, giving the dish a fresh, zesty edge that cuts through the richness of the scallops.
Second, this recipe is quick to prepare. In under an hour, you can have a meal that looks and tastes like it took much longer. Cooking the pasta and sautéing the spinach simultaneously ensures efficiency, and the scallops cook almost instantly, so you won’t be left waiting.
Finally, it’s a healthy choice. Scallops are a lean source of protein, and spinach is packed with vitamins and minerals. Together, they make a dish that is balanced, nutritious, and light enough for any season. This combination of taste, speed, and nutrition is why so many home cooks keep coming back to this recipe.
Ingredients for Scallops and Spinach Over Pasta
To make this dish, you only need a handful of ingredients, most of which you might already have in your kitchen. Each component plays an important role in flavor and texture, so it’s best to use fresh and high-quality items whenever possible.
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 (10 ounce) package frozen chopped spinach, thawed
- ¼ cup water
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder, or to taste
- 3 pounds bay scallops, raw
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
How to Make Scallops and Spinach Over Pasta
Cooking this dish is straightforward, but attention to timing ensures the best results. Follow these steps for a perfectly balanced meal:
Start by bringing a large pot of lightly salted water to a boil. Once boiling, add the spaghetti and cook until it’s tender but still firm to the bite, which usually takes about 8 to 10 minutes. Drain the pasta carefully and set it aside. Cooking pasta to the right texture is essential because it forms the foundation for the rest of the dish.
While the pasta is cooking, heat olive oil in a medium skillet over medium heat. Add the thawed spinach and sauté it until it’s fully heated through. This step intensifies the flavor of the spinach and gives it a pleasant, slightly soft texture. Stir in the water, lemon juice, and garlic powder. These additions create a light sauce that clings to both the spinach and the pasta later.
Next, add the scallops to the skillet. Cook them just until they turn opaque, which usually takes about three minutes. Overcooking scallops can make them tough, so it’s important to keep a close eye on them. Season with salt and pepper to taste, enhancing the natural flavors without overpowering them.
Once the scallops are cooked, transfer the drained spaghetti to a serving dish. Pour the sautéed spinach and scallops over the pasta evenly, ensuring each serving has a balance of both. Finally, sprinkle the grated Parmesan cheese on top. The cheese melts slightly from the heat of the pasta, adding a delicate creaminess that complements the dish perfectly.
How to Serve Scallops and Spinach Over Pasta
Serving this dish is just as important as cooking it. Presentation can make a meal feel special, even if it’s prepared on a weekday evening. Start by using a wide, shallow serving bowl so that the scallops and spinach sit nicely over the pasta, rather than being buried beneath it. This helps show off the vibrant green spinach and tender scallops.
Garnish with extra Parmesan cheese if you like, or add a few fresh lemon wedges on the side for an optional burst of citrus. Pair the meal with a light salad or some crusty bread to create a complete, satisfying dinner. This dish works well for both casual family dinners and small gatherings because it is elegant without being complicated.
For a more refined presentation, you can place the scallops neatly on top of the pasta rather than mixing them in. This allows the main ingredients to be the visual focus and adds a professional touch to the plate. Serve immediately to enjoy the dish at its freshest.
Expert Tips: Scallops and Spinach Over Pasta
Even though this recipe is simple, a few tips can make it shine:
- Choose fresh scallops if possible. Frozen scallops work well, but fresh ones have a slightly sweeter flavor and better texture.
- Don’t overcook scallops. They cook very quickly and become rubbery if left on the heat for too long. Watch them closely while cooking.
- Thaw spinach properly. If using frozen spinach, make sure it’s fully thawed and drained to avoid excess water that could dilute the sauce.
- Adjust seasoning gradually. Salt and pepper enhance the natural flavors of the ingredients, but add them in small amounts and taste as you go.
- Use high-quality Parmesan. Freshly grated Parmesan has a richer, more complex flavor than pre-grated options.
Following these tips ensures that your dish is flavorful, perfectly textured, and visually appealing. They can also help you adapt the recipe to suit your personal preferences without compromising the core flavors.
How to Store Scallops and Spinach Over Pasta
If you have leftovers, storing this dish properly is important to maintain flavor and texture. Place any remaining pasta, scallops, and spinach in an airtight container. Refrigerate it promptly, ideally within two hours of cooking, to keep it safe and fresh.
Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to prevent the pasta from drying out. Avoid using high heat, as it can overcook the scallops and make them tough. Stored correctly, the dish can last in the refrigerator for up to two days.
Freezing is not recommended because cooked scallops can become rubbery after thawing, which affects the texture and overall enjoyment of the meal.
Variations of Scallops and Spinach Over Pasta
You can experiment with this dish to create new flavor profiles while keeping the core elements intact. One option is to add a touch of cream or a dollop of ricotta to the spinach mixture for a richer, creamier sauce. This creates a more indulgent version without overwhelming the delicate scallops.
Another variation is to incorporate other vegetables, like cherry tomatoes or bell peppers, for added color and flavor. Sauté them alongside the spinach so that they soften slightly but still retain a bit of crunch.
For a different twist, swap spaghetti with whole wheat pasta or linguine for a slightly nuttier taste and added fiber. You can also use herbs like parsley or basil as a garnish to introduce a fresh, aromatic element.
These variations allow you to customize the dish to your preferences while keeping it balanced and delicious. Each change offers a new layer of flavor and texture that can make the recipe feel brand new each time you prepare it.
Frequently Asked Questions about Scallops and Spinach Over Pasta
Can I use frozen scallops instead of fresh scallops?
Yes, frozen scallops work well. Make sure to thaw them completely and pat them dry before cooking to avoid excess water in the pan.
What type of pasta works best for this recipe?
Spaghetti is ideal, but you can also use linguine, fettuccine, or any long pasta. The key is to choose pasta that holds the sauce well.
How can I prevent the scallops from overcooking?
Cook them over medium heat and watch them closely. They only need about 3 minutes and are done when they turn opaque.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the spinach and pasta ahead of time. Add the scallops just before serving for the best texture.
How do I enhance the flavor without adding too much fat?
Use fresh lemon juice, garlic, and high-quality Parmesan. These ingredients add depth and richness without increasing fat content.
Is this recipe healthy?
Absolutely. It’s low in fat, high in protein from scallops, and full of nutrients from spinach, making it a well-balanced, nutritious meal.
Scallops and Spinach Over Pasta
Equipment
- Large Pot
- Medium Skillet
Ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 1 package frozen chopped spinach 10 ounces, thawed
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder or to taste
- 3 lbs bay scallops raw
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until tender but firm, about 8-10 minutes. Drain and set aside.
- While pasta is cooking, heat olive oil in a medium skillet over medium heat. Add thawed spinach and sauté until heated through.
- Stir in water, lemon juice, and garlic powder to the spinach mixture, creating a light sauce.
- Add scallops to the skillet and cook until they turn opaque, about 3 minutes. Season with salt and pepper.
- Transfer drained spaghetti to a serving dish and pour the sautéed spinach and scallops over the pasta. Sprinkle with Parmesan cheese.
- Serve immediately, garnished with extra Parmesan if desired.
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