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== Description ==
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* '''Serves''': 4
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== Ingredients ==
 
== Ingredients ==
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* 1 pound fresh or frozen sea [[scallops]]
* 1 pound fresh or frozen [[sea scallops]]
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* 8 ounces [[angel hair pasta]] (may also use [[fettuccine|fettucine]], [[spaghetti]] or [[linguine]])
* 8 ounces [[angel hair pasta]] (may also use [[fettucine]], [[spaghetti]] or [[linguine]])
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* 1 teaspoon grated [[lime zest]]
* 1 teaspoon grated [[lime]] zest
 
 
* ¼ teaspoon crushed [[red pepper flakes]]
 
* ¼ teaspoon crushed [[red pepper flakes]]
 
* 3 cloves [[garlic]], chopped
 
* 3 cloves [[garlic]], chopped
 
* 2 tablespoons [[butter]]
 
* 2 tablespoons [[butter]]
* 2 tablespoons fresh lime juice
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* 2 tablespoons fresh [[lime juice]]
* 2 cups fresh [[baby spinach]] leaves (or torn up regular sized [[spinach]])
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* 2 cups fresh baby [[spinach]] leaves (or torn up regular sized [[spinach]])
 
* 1 cup peeled and grated [[carrot]]
 
* 1 cup peeled and grated [[carrot]]
* lime wedges for garnish (optional)
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* [[lime]] wedges for garnish (optional)
 
==Directions==
 
#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.
 
 
 
'''Serves''': 4
 
 
   
  +
== Directions ==
  +
# 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.
   
   
 
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__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category:Scallop Recipes]]
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[[Category:Capellini Recipes]]
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[[Category:Lime juice Recipes]]
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[[Category:Lime peel Recipes]]
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[[Category:Main Dish Pasta Recipes]]
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[[Category:Main Dish Seafood Recipes]]
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[[Category:Scallops Recipes]]
 
[[Category:Spinach Recipes]]
 
[[Category:Spinach Recipes]]
[[Category:Lime Recipes]]
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[[Category:Carrot Recipes]]
[[Category:Main Dish Seafood Recipes]]
 
[[Category:Main Dish Pasta Recipes]]
 
[[Category:Angel hair pasta Recipes]]
 

Latest revision as of 13:27, October 14, 2010

Description

  • Serves: 4

Ingredients

Directions

  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.) Add lime juice and toss until scallops are well-coated.
  4. Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.
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