Scallop Vermicelli with Spinach |
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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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 |
Directions:
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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