Florentine Scallop Scampi with Fettuccine

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   1.

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   Position a rack closest to the broiler and preheat to high.

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   Bring a large pasta pot filled with salted water to a boil.

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   2.

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   Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes.

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   Add the lemon juice, hazelnuts, and season with salt and pepper.

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   3.

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   Pat the scallops dry with paper towel.

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   Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper.

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    Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes.

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    Pour any scallop juices from the broiler pan into the pan sauce.

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    4.

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    While the scallops broil, cook the pasta and cook according to package direction.

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    Drain pasta and combine with scampi sauce.

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    Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta.

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    Toss to incorporate.

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    Divide pasta evenly into bowls and top with scallops, serve.

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    Calories: 624

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    Total Fat: 23 grams

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    Saturated Fat: 8 grams

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    Total Carbohydrate: 71 grams

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    Protein: 33 grams

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    Sodium: 328 milligrams

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    Cholesterol: 68 milligrams

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    Fiber: 4 grams

* Per serving · 4 servings · Values may vary.