Scallops and Spinach Over Pasta
A light yet satisfying dish featuring tender scallops and vibrant spinach over perfectly cooked pasta, brightened with lemon juice.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.