Ingredients
- 1 pound fresh or frozen sea scallops
- 8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)
- 1 teaspoon grated lime zest
- ¼ 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)
Make it step by step
- If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.
- Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.
- 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.) Add lime juice and toss until scallops are well-coated.
- Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.