Scallop Vermicelli with Spinach

Oxmoor House
4 servings (serving size: 1 cup pasta mixture and 6 scallops)


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6 ounces uncooked vermicelli, broken in thirds
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
1 pound sea scallops, rinsed and patted dry (about 24)
1 tablespoon butter, divided
Cooking spray
1/4 cup water
1 1/2 cups thinly sliced spinach leaves (about 1 1/2 ounces)
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 lemon wedges


Prep: 7 Minutes
Cook: 15 Minutes

Cook pasta according to package directions, omitting salt and fat.

Meanwhile, sprinkle 1/4 teaspoon salt, paprika, pepper, and garlic powder evenly over scallops.

Heat 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add 12 scallops to pan; cook 4 to 5 minutes or until done, turning once. Remove scallops; set aside and keep warm. Repeat with remaining butter and scallops.

Add water to pan; bring to a boil, scraping pan to loosen browned bits. Remove from heat; add pasta, spinach, lemon rind, lemon juice, and 1/2 teaspoon salt. Toss gently. Divide evenly among 4 serving plates. Top with scallops; serve immediately with lemon wedges.

Created date

March 2010

Nutritional Information

Calories 284
Fat 4.8 g
Satfat 1.7 g
Protein 25.1 g
Carbohydrate 35.1 g
Cholesterol 45 mg
Iron 2.0 mg
Sodium 661 mg
Caloriesfromfat 15 %
Fiber 1.9 g
Calcium 50 mg