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1 pound fresh or frozen sea scallops
8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine) 1 teaspoon grated lime zest 1/4 teaspoon crushed red pepper flakes 3 cloves garlic, chopped 2 tablespoons butter 2 tablespoons fresh lime juice 2 cups fresh baby spinach leaves (or torn up regular sized spinach) 1 cup peeled and grated carrot lime wedges for garnish (optional) If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.
Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside. 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. Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges. Serves 4. |