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Lime Scallops with Baby Spinach and Pasta
Lime Scallops with Baby Spinach and Pasta

Category: Main Dish | Serves: 4

(170 ratings)

Nutrition Information:
Calories: 356
Protein: 27 g
Carbs: 50 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 238 mg
Fiber: 3 g

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Delicate angel hair pasta with baby spinach, scallops and a touch of red pepper and lime is scrumptious.
1 pound fresh or frozen sea scallops
8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)
1 teaspoon grated lime zest
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, chopped
2 tablespoons butter
2 tablespoons fresh lime juice
2 cups fresh baby spinach leaves (or torn up regular sized spinach)
1 cup peeled and grated carrot
Lime wedges for garnish (optional)
1 If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.
2 Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.
3 Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.)
4 Add lime juice and toss until scallops are well-coated.
5 Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.

Ratings & Reviews
(170 ratings)
Different and good:)
Reviewed By: Diet.com Member
I enjoyed making this recipe and eating it. It was filling and the flavor was delicious...my boyfriend loved it:):)
Mar 23, 2006
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