I made this with my fiancee for a fancy New Year's Eve dinner. If you use sea scallops and not bay scallops, cut them into quarters before adding them to the pasta.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.

    Advertisement
  • In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.

  • In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

Nutrition Facts

614 calories; protein 27.1g 54% DV; carbohydrates 57.3g 19% DV; fat 27.3g 42% DV; cholesterol 28.1mg 9% DV; sodium 956.1mg 38% DV. Full Nutrition
Advertisement

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2004
Easy recipe I used fresh spinach and bella mushrooms with minced garlic. Also prepared differently sauteed spinach with garlic then mushrooms. I let wine reduce a bit before adding soup. Removed all cooked scallops (did not cut the scallops we love the large sea scallops!!) and then added pasta and all ingredients back to the saute pan. Wonderful! Read More
(60)

Most helpful critical review

Rating: 2 stars
05/22/2003
Needs something....kind of bland Read More
(12)
64 Ratings
  • 5 star values: 29
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
09/29/2004
Easy recipe I used fresh spinach and bella mushrooms with minced garlic. Also prepared differently sauteed spinach with garlic then mushrooms. I let wine reduce a bit before adding soup. Removed all cooked scallops (did not cut the scallops we love the large sea scallops!!) and then added pasta and all ingredients back to the saute pan. Wonderful! Read More
(60)
Rating: 5 stars
12/30/2002
Even better than Excellent - Don't forget to use - Garlic & Herb Fettuccini! Read More
(40)
Rating: 5 stars
06/13/2003
Excellent recipe - delicious. We used low fat cream of mushroom soup and it was fine... Read More
(35)
Advertisement
Rating: 5 stars
01/20/2009
Delicious!!! I used the ingredients according to recipe but changed the way I cooked it. Sauteed garlic than added spinach put aside. Cooked scallops put in bowl with spinach. Made sauce with low fat soup and cup of white wine. Let cook down about 6 minutes added scallops and spinach and pasta for last coupld of minutes of cooking. Served with sprinkle of parm cheese. Will make many more times. Read More
(23)
Rating: 5 stars
12/13/2003
My husband and I LOVED this recipe. I did not have any white wine on hand so I substituted a little red wine and it tasted fabulous. Read More
(17)
Rating: 2 stars
05/22/2003
Needs something....kind of bland Read More
(12)
Advertisement
Rating: 5 stars
12/13/2003
This was so easy and absolutely delicious! I love how this recipe seems to versatile. I did't have spinach so I used chopped brocoli. I'm not a big fan of mushrooms so I used cream of brocoli soup. For a little extra flavor I threw in some sliced black olives. I think next time I'll put in sun dried tomatoes too. As long as the white wine sauce and scallops are involved it'll always taste great. Read More
(11)
Rating: 5 stars
08/10/2009
Awesome awesome recipe. I basically followed the recipe except that used whole wheat fettucine sauteed the spinach with some garlic and omitted the white wine (didn't have any on hand). After reading several reviews swearing by the wine and fearing for the dish to be bland I instead used several dashes of rice wine vinegar to give a little kick. I will definitely make this again & again. Read More
(11)
Rating: 5 stars
01/25/2004
Such an easy recipe. I doubled the amount of scallops and added a half pound of tiger shrimp. I also doubled the amount of pasta since there were four adults having dinner. We had salad and fresh garlic bread. Thanks so much! Read More
(10)
Advertisement