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Angel Hair Pasta with Scallops, Spinach and Pine Nuts


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Rate this recipe 4.6/5 (31 Votes)


  • Sea scallops are large and remain tender when cooked. When buying scallops, look for a creamy white color and a sweet, fresh smell.
  • 8 oz. angel hair or capellini pasta
  • 1 lb. sea scallops
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 2 garlic cloves, finely minced
  • 5 oz. fresh spinach, coarsely chopped (9 cups)
  • 1/2 cup pine nuts, toasted*
  • 1 cup (4 oz.) freshly grated Parmesan cheese


Adapted from


Step 1

1. Cook pasta in large pot of boiling salted water 2 minutes or until al dente; drain. Meanwhile, dry scallops with paper towels; sprinkle with salt.

2. Melt butter in large skillet over medium-high heat. Add scallops and garlic; cook 3 to 4 minutes or until scallops are opaque and golden brown, turning once. Remove from skillet.

3. Turn off heat; add spinach to skillet. Gently stir 1 to 2 minutes or until wilted. Add pasta, scallops and pine nuts; toss to mix. Sprinkle with cheese.

TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.

4 servings

PER SERVING: 595 calories, 27.5 g total fat (12 g saturated fat), 37 g protein, 53 g carbohydrate, 65 mg cholesterol, 1270 mg sodium, 4.5 g fiber

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