Curried Scallops With Spinach Recipe

Name: Curried Scallops With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces whole wheat rotini pasta, uncooked; 2 teaspoons margarine, canola-based, trans-fat free; 2 tablespoons green onions, chopped; ¼ teaspoon curry powder; 1 teaspoon tomato paste, canned, low-sodium; 2 tablespoons fat-free low-sodium chicken broth; 2 tablespoons evaporated skim milk, canned; ½ cup spinach, fresh, chopped; 4 ounces scallops, fresh; 1 teaspoon olive oil, extra virgin; ½ cup canned tomato, diced, no added salt

Servings: persons

2 ounces whole wheat rotini pasta, uncooked
2 teaspoons margarine, canola-based, trans-fat free
2 tablespoons green onions, chopped
¼ teaspoon curry powder
1 teaspoon tomato paste, canned, low-sodium
2 tablespoons fat-free low-sodium chicken broth
2 tablespoons evaporated skim milk, canned
½ cup spinach, fresh, chopped
4 ounces scallops, fresh
1 teaspoon olive oil, extra virgin
½ cup canned tomato, diced, no added salt

1
Cook pasta acorrding to package directions; drain and keep warm.
2
In a small skillet, melt margarine over medium-low heat.
3
Add the onion (washed and chopped) to skillet and cook, stirring occasionally, until it starts to soften, about 3 minutes.
4
Stir in curry powder and cook for 1 minute more.
5
Transfer the onion mixture to a blender or food processor and add the tomato paste, broth and evaporated milk.
6
Puree until smoothe.
7
Return the sauce to the skillet and bring to a simmer.
8
Stir in the spinach (washed and chopped) and scallops.
9
Simmer, covered, until the scallops are just done, 3 to 5 minutes.
10
Toss pasta with olive oil and drained tomatoes, and serve with scallops and spinach.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces whole wheat rotini pasta, uncooked, 2 teaspoons margarine, canola-based, trans-fat free, 2 tablespoons green onions, chopped, ¼ teaspoon curry powder, and more.

Yes, Curried Scallops With Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Scallops With Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions