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[[Category:Capellini Recipes]]
 
[[Category:Capellini Recipes]]
[[Category:Lime Recipes]]
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[[Category:Lime juice Recipes]]
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[[Category:Lime peel Recipes]]
 
[[Category:Main Dish Pasta Recipes]]
 
[[Category:Main Dish Pasta Recipes]]
 
[[Category:Main Dish Seafood Recipes]]
 
[[Category:Main Dish Seafood 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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