Lime Scallops with Baby Spinach and Pasta

Lime Scallops with Baby Spinach and Pasta Recipe

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Lime Scallops with Baby Spinach and Pasta is a delicious and refreshing seafood dish that combines the delicate flavors of scallops with the zesty tang of lime. This recipe is perfect for a light and healthy meal that is quick and easy to prepare.

History

This recipe is a modern twist on traditional scallop dishes, incorporating the bright and citrusy flavors of lime to enhance the natural sweetness of the scallops. The addition of baby spinach and pasta adds a nutritious and satisfying element to the dish.

Ingredients

1 lb (454 g) fresh or frozen sea scallops
8 oz (227 g) angel hair pasta (can also use fettucine, spaghetti or linguine)
1 tsp grated lime zest
0.25 tsp crushed red pepper flakes
3 cloves garlic, chopped
2 tbsp butter
2 tbsp 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)

How to prepare

If using frozen scallops, ensure they are completely thawed before cooking. Rinse the scallops, then pat them dry with a paper towel and set them aside.
In a large saucepan, cook the pasta according to the package instructions. Once cooked, drain the pasta thoroughly and return it to the still-hot saucepan. Set it aside.
In a large skillet, melt the butter over medium-high heat. Add the lime zest, red pepper flakes, garlic, and scallops. Cook the scallops until they become opaque and lightly golden, which should take about 4 minutes. Add the lime juice and toss the scallops until they are well-coated.
Add the scallop mixture, spinach, and carrot to the pasta. Toss lightly to combine everything. Serve the dish garnished with lime wedges.

Variations

Substitute shrimp or fish for the scallops for a different seafood twist.
Add cherry tomatoes or bell peppers for extra color and flavor.
Use whole wheat or gluten-free pasta for a healthier option.

Cooking Tips & Tricks

Make sure to thoroughly pat dry the scallops before cooking to ensure a nice sear.

- Be careful not to overcook the scallops, as they can become tough and rubbery.

- Adjust the amount of red pepper flakes to suit your spice preference.

- Feel free to add other vegetables or herbs to customize the dish to your liking.

Serving Suggestions

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. Serve with a side salad or crusty bread for a complete meal.

Cooking Techniques

Searing the scallops over high heat ensures a nice caramelized crust.

- Tossing the pasta with the scallop mixture while still hot allows the flavors to meld together.

Ingredient Substitutions

Use lemon zest and juice instead of lime for a different citrus flavor.

- Swap out the spinach for arugula or kale for a peppery kick.

Make Ahead Tips

You can prepare the scallop mixture ahead of time and refrigerate it until ready to serve.

- Cook the pasta al dente and store it separately to prevent it from becoming mushy.

Presentation Ideas

Serve the dish in individual bowls garnished with fresh herbs or additional lime wedges. - Sprinkle with freshly grated Parmesan cheese for added richness.

Pairing Recommendations

A light and fruity white wine, such as a Chardonnay or Riesling, complements the flavors of this dish.

- A side of crusty bread or garlic bread is perfect for soaking up the delicious sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to prevent the pasta from drying out.

Nutrition Information

Calories per serving

Each serving of Lime Scallops with Baby Spinach and Pasta contains approximately 350 calories, making it a light and satisfying meal option.

Carbohydrates

The carbohydrates in this dish primarily come from the pasta and vegetables. The linguine provides a good source of energy, while the carrots and spinach add fiber and essential nutrients.

Fats

The fats in this dish come from the butter used to cook the scallops and the small amount of fat naturally present in the scallops themselves. This dish is relatively low in fat, making it a healthy option for those watching their fat intake.

Proteins

Scallops are a rich source of protein, providing essential amino acids for muscle growth and repair. This dish is a great way to incorporate lean protein into your diet.

Vitamins and minerals

This dish is packed with vitamins and minerals, thanks to the addition of spinach and carrots. Spinach is high in vitamin A, C, and K, while carrots are rich in beta-carotene and vitamin K.

Alergens

This recipe contains shellfish (scallops) and dairy (butter), which may be allergens for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Overall, this dish is a well-rounded meal that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious option for a light and refreshing dinner.

Summary

Lime Scallops with Baby Spinach and Pasta is a flavorful and nutritious dish that is perfect for a light and refreshing meal. With the zesty tang of lime, the tender scallops, and the vibrant vegetables, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It all started when I was a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, always experimenting with new flavors and ingredients. One day, she invited me into the kitchen to help her prepare a special meal for our family.

As we gathered the ingredients and started cooking, I watched in awe as my grandmother effortlessly combined flavors and textures to create a dish that was both delicious and beautiful. I asked her where she learned to make such amazing meals, and she smiled and told me that she had traveled all over the world, collecting recipes and techniques from the people she met along the way.

One of the recipes she shared with me that day was for Lime Scallops with Baby Spinach and Pasta. It was a dish she had picked up during her travels in Italy, and it quickly became one of my favorites. The combination of tangy lime, tender scallops, and vibrant baby spinach was unlike anything I had ever tasted before.

To make the dish, we started by cooking the pasta until it was al dente, then sautéing the scallops in a hot pan until they were golden brown. We then added a generous squeeze of fresh lime juice and a handful of baby spinach, letting it wilt slightly in the heat of the pan. Finally, we tossed the pasta with the scallops and spinach, creating a light and refreshing dish that was perfect for a summer evening.

I remember the first time I made this recipe on my own, years later. I was living on my own for the first time, trying to navigate the world of adulthood and independence. I missed my grandmother's cooking terribly, and I found myself craving the flavors of that Lime Scallops with Baby Spinach and Pasta dish.

I dug out the old recipe card she had given me, stained and worn from years of use. As I gathered the ingredients and started cooking, I could almost hear my grandmother's voice guiding me through the steps. The scent of cooking scallops and fresh lime filled my kitchen, bringing back memories of lazy summer days spent in her cozy kitchen.

When I sat down to eat the finished dish, I closed my eyes and savored every bite. The flavors were just as I remembered - tangy lime, sweet scallops, and earthy spinach all coming together in perfect harmony. It was a taste of home, a reminder of the love and care that went into every meal my grandmother made.

Since that day, I have made this recipe countless times, always with a smile on my face and a warm feeling in my heart. It has become a staple in my cooking repertoire, a dish that I turn to when I need comfort or a taste of home.

As I look back on that day in my grandmother's kitchen, I am grateful for the gift she gave me - not just the recipe for Lime Scallops with Baby Spinach and Pasta, but the love of cooking and the joy of sharing a meal with those you care about. Her legacy lives on in every dish I make, every flavor I explore, and every memory I cherish. And for that, I will always be thankful.