Scallop Vermicelli with Spinach

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

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Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 4.8g
  • Saturated fat: 1.7g
  • Protein: 25.1g
  • Carbohydrate: 35.1g
  • Cholesterol: 45mg
  • Iron: 2.0mg
  • Sodium: 661mg
  • Calories from fat: 15%
  • Fiber: 1.9g
  • Calcium: 50mg


  • 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


  1. Cook pasta according to package directions, omitting salt and fat.
  2. Meanwhile, sprinkle 1/4 teaspoon salt, paprika, pepper, and garlic powder evenly over scallops.
  3. 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.
  4. 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.
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