Peppery Pasta with Arugula and Scallops

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 343.7
  • Total Fat: 8.1 g
  • Cholesterol: 37.4 mg
  • Sodium: 238.1 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 28.4 g

View full nutritional breakdown of Peppery Pasta with Arugula and Scallops calories by ingredient
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This is adapted from another SparkRecipe "Peppery Pasta with Arugula and Shrimp" This is adapted from another SparkRecipe "Peppery Pasta with Arugula and Shrimp"
Number of Servings: 4


    2 t fresh garlic, minced
    3/4 tsp black pepper
    1/2 t salt
    1 cup fresh baby arugula
    7 oz (half a box) Barilla Plus Angel Hair
    1 T olive oil
    16 oz scallops (about 16 scallops)
    2 T shallots, minced
    3/4 low sodium chicken broth
    2 T fresh lemon juice
    1 T Promise buttery spread


Combine 1 t garlic, 1/2 t pepper, 1/4 t salt, and arugula in a large bowl and toss well.

Follow instructions to cook angel hair. Once cooked, add hot pasta to arugula and toss well to wilt arugula.

Heat olive oil in large skillet over med-high heat. Add scallops, 1/4 t salt, 1/4 t pepper, and saute 1 min. Add remaining garlic and shallots. Saute another 2 min or until scallops are done. Remove scallops from pan. Add broth and juice to pan, scraping pan to loosen browned bits. Cook 5 min, or until liquid is reduced by half. Return scallops to pan. Remove from heat, stir in butter.

Serve scallops over pasta.

Serving Size: 4 servings (about 4 scallops each)

Number of Servings: 4

Recipe submitted by SparkPeople user SUZYQVA.

TAGS:  Fish | Dinner | Fish Dinner |

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