Scallops With Linguine And Spinach Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 1/2 Cup (16 tbs), finley chopped | |
| Red bell pepper | 1 Cup (16 tbs), slivered | |
| Garlic | 2 Tablespoon, minced | |
| Ground red pepper | 1/4 Teaspoon | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Packed brown sugar | 1 Tablespoon | |
| Lemon peel | 1 Tablespoon, minced | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Linguine | 3/4 pound, uncooked | |
| Frozen chopped spinach package | 1 , drained | |
| 1 1/2 pounds cooked scallops | ||
| 1/3 cup feta cheese, coarsely crumbled | ||
Directions
MAKING
1) In a large heavy skillet, over medium-low heat, sauté onion, bell pepper, garlic and ground red pepper in hot oil for about 10 minutes, uncovered, until the vegetables are tender.
2) Stir in lemon juice, brown sugar, lemon peel, salt and black pepper and cook for 1 minute.
3) In the meantime, cook pasta for 8 to 10 minutes until soft and add in spinach about one minute before the end of cooking time.
4) Drain pasta and spinach well and transfer the mixture to a large, warm serving bowl.
5) Pour onion mixture over and stir well to coat.
6) Add salt and pepper to taste and then stir in warmed scallops.
SERVING
7) Add feta cheese and serve hot.
1) In a large heavy skillet, over medium-low heat, sauté onion, bell pepper, garlic and ground red pepper in hot oil for about 10 minutes, uncovered, until the vegetables are tender.
2) Stir in lemon juice, brown sugar, lemon peel, salt and black pepper and cook for 1 minute.
3) In the meantime, cook pasta for 8 to 10 minutes until soft and add in spinach about one minute before the end of cooking time.
4) Drain pasta and spinach well and transfer the mixture to a large, warm serving bowl.
5) Pour onion mixture over and stir well to coat.
6) Add salt and pepper to taste and then stir in warmed scallops.
SERVING
7) Add feta cheese and serve hot.
Chef
