Scallops and spinach sauteed in lemon juice and olive oil; served over pasta.
INGREDIENTS (for 1 servings):
- 12 ounces spaghetti
- 3 pounds bay scallops, raw
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/4 cup water
- garlic powder to taste
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.