Scallops with Linguine and Spinach

Make it a Meal

Add these dishes to make a full meal:

Tuscan White Bean and Tuna Salad

Minestrone

Moist Banana Cake

Wine Pairings

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 4 servings

Ingredients

2-3 Tbs olive oil

1 1/2 cups onion, finely chopped

2 Tbs garlic, chopped

1/8 tsp cayenne pepper

1 cup red bell pepper, slivered

1/3 cup fresh lemon juice

1 Tbs brown sugar

1 Tbs lemon zest, chopped

1 Tbs salt

1 tsp black pepper

3/4 lb cooked linguine

1 10-ounce packet frozen, chopped spinach, thawed and drained

1/3 cup feta cheese, coarsely chopped

1 1/2 lbs cooked scallops

Directions

Heat oil in 12-inch heavy skillet on medium-low heat until hot. Add onion, garlic, cayenne, and bell pepper; cook uncovered until tender, about 10 minutes. Add lemon juice, brown sugar, zest, salt and pepper; heat one minute.

While preparing onion/pepper mixture, bring a large pot of water to a boil; salt to taste. Cook pasta until tender, 8-10 minutes. About one minute before pasta is cooked, add spinach. Drain pasta and spinach and place in a large, warm serving bowl. Add onion/pepper mixture and toss to coat. Taste and adjust seasonings. Add cooked scallops (warmed slightly if they're large) to pasta and sprinkle with feta cheese.

Nutrition facts

Serving Size 1 serving

Calories 634

Calories from Fat 121 (19%)

% Daily Value*

21%Total Fat 13g

16%Saturated Fat 3.3g

Polyunsaturated Fat 1.8g

Monounsaturated Fat 5.7g

34%Cholesterol 101mg

101%Sodium 2412mg

47%Potassium 1643mg

24%Total Carbohydrate 73g

23%Dietary Fiber 5.7g

Sugars 9g

Sugar Alcohols 0g

109%Protein 54g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.