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[[Category: Recipes]]
[[Category: Scallop Recipes]]
[[Category:Scallop Recipes]]
[[Category: Seafood Recipes]]
[[Category:Seafood Recipes]]
[[Category: Spinach Recipes]]
[[Category:Spinach Recipes]]
[[Category: Angel Hair Pasta Recipes]]
[[Category:Angel Hair Pasta Recipes]]
[[Category: Lime Recipes]]
[[Category:Lime Recipes]]
[[Category: Main Dish Recipes]]
[[Category:Main Dish Recipes]]

Revision as of 03:14, December 28, 2009


  • 1 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 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.) 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.

Serves: 4

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