Start to Finish: 25 minutes
Servings: 4
8 ounces dried linguine or spaghetti
1 pound fresh sea scallops
2 tablespoons butter
3 cloves garlic, minced
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon crushed red pepper
2 tablespoons lemon juice
2 cups shredded fresh spinach
1 cup coarsely shredded carrot
Cook pasta in lightly salted water according to package directions. Drain and return pasta to hot pan.
Meanwhile, rinse scallops and pat dry with paper towels. Halve any large scallops. In a large skillet melt butter over medium heat. Cook scallops, garlic, lemon peel, and red pepper in hot butter for 3 to 4 minutes or until scallops turn opaque. Add lemon juice, tossing to coat. Add scallop mixture, spinach, and carrot to cooked pasta, tossing lightly to combine.
To serve, divide the pasta mixture among four dinner plates. If desired, garnish with lemon wedges or slices.
Note: Sea scallops are the larger of the two most widely available varieties of this kind of shellfish. Bay scallops, the smaller variety, have a sweet flavor similar to sea scallops. Scallops should be firm, sweet smelling and free of excess cloudy liquid. Chill shucked scallops covered with their own liquid in a closed container for up to two days. Or, freeze freshly shucked scallops with their own liquid in a freezer container. Leave 1/2-inch headspace at top of the freezer container. Seal, label, and freeze the scallops. Thaw frozen scallops in the refrigerator.
Nutrition facts per serving: 370 calories, 8 grams total fat (4 grams saturated fat), 49 mg chlesterol, 262 mg sodium, 52 grams carbohydrates, 2 grams fiber, 24 grams protein.
Daily Values: 102 percent vitamin A, 24 percent vitamin C, 10 percent calcium, 34 percent iron.
-- Better Homes and Gardens'
"One Dish Dinners"
Thursday, December 14, 2000
