Scallop Vermicelli With Spinach Recipe

Name: Scallop Vermicelli With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces uncooked vermicelli, broken in thirds; 3/4 teaspoon salt, divided; 1/2 teaspoon paprika; 1/2 teaspoon coarsely ground black pepper; 1/8 teaspoon garlic powder; 1 pound sea scallops, rinsed and patted dry (about 24); 1 tablespoon butter, divided; Cooking spray; 1/4 cup water; 1 1/2 cups thinly sliced spinach leaves (about 1 1/2 ounces); 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 4 lemon wedges

Servings: persons

6 ounces uncooked vermicelli, broken in thirds
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
1 pound sea scallops, rinsed and patted dry (about 24)
1 tablespoon butter, divided
Cooking spray
1/4 cup water
1 1/2 cups thinly sliced spinach leaves (about 1 1/2 ounces)
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 lemon wedges

1
Cook pasta according to package directions, omitting salt and fat.
2
Meanwhile, sprinkle 1/4 teaspoon salt, paprika, pepper, and garlic powder evenly over scallops.
3
Heat 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add 12 scallops to pan; cook 4 to 5 minutes or until done, turning once. Remove scallops; set aside and keep warm. Repeat with remaining butter and scallops.
4
Add water to pan; bring to a boil, scraping pan to loosen browned bits. Remove from heat; add pasta, spinach, lemon rind, lemon juice, and 1/2 teaspoon salt. Toss gently. Divide evenly among 4 serving plates. Top with scallops; serve immediately with lemon wedges.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 6 ounces uncooked vermicelli, broken in thirds, 3/4 teaspoon salt, divided, 1/2 teaspoon paprika, 1/2 teaspoon coarsely ground black pepper, and more.

Yes, Scallop Vermicelli 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.

Scallop Vermicelli With Spinach

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