RCI-ND.002.0062.001
Lime Scallops with Baby Spinach and Pasta
* Serves: 4
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- fresh or frozen sea scallops1 pound
- angel hair pasta (may also use fettucine8 ouncesspaghetti or linguine)
- 1 teaspoon
- ¼ teaspoon
- garlic3 cloveschopped
- 2 tablespoons
- 2 tablespoons
- 2 cups
- peeled and grated carrot1 cup
- lime wedges for garnish (optional)1 unit
Method
1
Bring a large pot of salted water to a boil and add the angel hair pasta, stirring occasionally until cooked al dente according to package directions.
2
While the pasta cooks, pat the sea scallops dry with paper towels and season them lightly with salt and pepper on both sides.
5 minutes
3
Heat the butter in a large skillet over medium-high heat until it foams and begins to brown slightly.
2 minutes
4
Add the chopped garlic and crushed red pepper flakes to the skillet, stirring constantly for about 30 seconds until fragrant.
1 minutes
5
Place the scallops in the skillet in a single layer and cook without moving them for 2–3 minutes until the undersides are golden brown.
3 minutes
6
Flip the scallops and cook for another 1–2 minutes on the second side until just cooked through; do not overcook.
2 minutes
7
Remove the skillet from the heat and stir in the lime zest and fresh lime juice, coating the scallops evenly.
1 minutes
8
Drain the cooked pasta and add it directly to the skillet with the scallops.
1 minutes
9
Add the grated carrot and fresh baby spinach to the skillet and toss gently over low heat for 1–2 minutes until the spinach wilts and everything is well combined.
2 minutes
10
Divide the pasta and scallops among four bowls and serve immediately with lime wedges on the side for garnish if desired.