Rating: 4.11 stars
37 Ratings
  • 5 star values: 12
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

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Ingredients

12
Original recipe yields 12 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.

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  • In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.

  • Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.

  • Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutrition Facts

228 calories; protein 24.2g; carbohydrates 24.8g; fat 3g; cholesterol 38.9mg; sodium 227.4mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 4 stars
11/07/2003
Enjoyed this. Made some changes though. I sauteed sea scallops(halved) seasoned with salt and pepper in butter. Then I sauteed the spinach in olive oil and garlic fresh ground pepper added a can of low sodium fat free chicken broth and the lemon juice. Tossed all with the pasta. Yum. Thanks for a new idea for a pasta dish!!! Read More
(45)

Most helpful critical review

Rating: 3 stars
05/14/2003
I agree this recipe lacked flavor. I added sliced portabello and crimini mushrooms and served it over cheese tortellinis which helped a bit. I would suggest Not sauteing the spinach - it makes everything too watery. Instead add it to the pasta water just before the pasta is done - this will heat it and distribute evenly over the pasta. Then just saute the scallops in the garlic oil and lemon and mushrooms (if desired) - this will preserve their flavor. If I try this recipe again it will be like this. Read More
(30)
37 Ratings
  • 5 star values: 12
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/06/2003
Enjoyed this. Made some changes though. I sauteed sea scallops(halved) seasoned with salt and pepper in butter. Then I sauteed the spinach in olive oil and garlic fresh ground pepper added a can of low sodium fat free chicken broth and the lemon juice. Tossed all with the pasta. Yum. Thanks for a new idea for a pasta dish!!! Read More
(45)
Rating: 5 stars
04/16/2005
This is wonderful! I used fresh spinach and added tomatoes and onions sauteeing some garlic in the oil before adding the scallops. Really good and pretty too! Read More
(40)
Rating: 3 stars
05/14/2003
I agree this recipe lacked flavor. I added sliced portabello and crimini mushrooms and served it over cheese tortellinis which helped a bit. I would suggest Not sauteing the spinach - it makes everything too watery. Instead add it to the pasta water just before the pasta is done - this will heat it and distribute evenly over the pasta. Then just saute the scallops in the garlic oil and lemon and mushrooms (if desired) - this will preserve their flavor. If I try this recipe again it will be like this. Read More
(30)
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Rating: 4 stars
08/04/2008
This was okay. Although I really try to follow the original recipe as often as possible I really couldn't resist some of the top reviewer's suggestions. So I put a package of fresh baby spinach in the pasta water during the last minute of cooking; sauted fresh garlic w/ sliced mushrooms in 1 T. olive oil adding the scallops when the mushrooms looked just about ready; used 1/4 c. chicken broth w/ 1-1/2 t. corn starch whisked in; tossed the drained pasta & spinach together w/ the scallops and served with salt cracked pepper & freshly grated parmigiano-reggiano cheese. Still needs some tweaking... Read More
(19)
Rating: 5 stars
06/22/2003
i used whipping cream instead of water. it was ammazing!!!!! Read More
(12)
Rating: 4 stars
02/08/2007
Great recipe however I did have to doctor the recipe for more flavor. I added butter and sauted the scallops and spinach separately. I didn't add the water as the scallops and spinach both had plenty of liquid. I added parmesean to both and then combined them... It needs plenty of seasoning... but the end result reminded me of creamed spinach with a seafood flair.. My husband loved it!;) Me too!;) Read More
(10)
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Rating: 4 stars
03/12/2009
Good recipe but I added a few things - little red pepper flake for some zing and added a little butter at the end to make sauce a little more special Read More
(8)
Rating: 3 stars
03/05/2004
I agree that this recipe lacked flavor. I used minced garlic but next time I would use only fresh garlic and possibly fresh spinach. Read More
(8)
Rating: 4 stars
03/09/2009
A delicious - quick easy healthy dinner! I defrosted frozen scallops & leaf spinach in microwave while pasta water was boiling - Then sauteed with garlic shallots lemon juice a few chopped cocktail tomatoes. Read More
(8)