Lime Scallops with Baby Spinach and Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 354.8
  • Total Fat: 4.4 g
  • Cholesterol: 37.4 mg
  • Sodium: 255.3 mg
  • Total Carbs: 49.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 26.8 g

View full nutritional breakdown of Lime Scallops with Baby Spinach and Pasta calories by ingredient
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Number of Servings: 4


    1 pound fresh or frozen sea scallops
    8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)
    1 teaspoon grated lime zest
    1/4 teaspoon crushed red pepper flakes
    3 cloves garlic, chopped
    2 tablespoons butter
    2 tablespoons fresh lime juice
    2 cups fresh baby spinach leaves (or torn up regular sized spinach)
    1 cup peeled and grated carrot
    Lime wedges for garnish (optional)


1.If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.

2.Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.

3.Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.)

4.Add lime juice and toss until scallops are well-coated.

5.Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SWIMMERETTE00.

TAGS:  Fish | Dinner | Fish Dinner |

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