Scallop Vermicelli with Spinach

Name: Scallop Vermicelli with Spinach
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter, divided; 0 teaspoons garlic powder; 1 teaspoons coarsely ground black pepper; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 4 lemon wedges; 1 teaspoons paprika; 170 grams uncooked vermicelli, broken in thirds; 1 teaspoons salt, divided; 454 grams sea scallops, rinsed and patted dry (about 24); 43 grams 1/2 cups thinly sliced spinach leaves (about; 59 milliliters water

Scallop Vermicelli with Spinach is If you have sea scallops, paprika, lemon rind, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 22 minutes.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Meanwhile, sprinkle 1/4 teaspoon salt, paprika, pepper, and garlic powder evenly over scallops.

Ingredients you will need

Garlic Powder

Scallops

Paprika

Pepper

Salt

Heat 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Frying Pan

Add 12 scallops to pan; cook 4 to 5 minutes or until done, turning once.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Remove scallops; set aside and keep warm. Repeat with remaining butter and scallops.

Ingredients you will need

Scallops

Butter

Add water to pan; bring to a boil, scraping pan to loosen browned bits.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Wedge

Lemon Juice

Lemon Peel

Scallops

Spinach

Pasta

Salt

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

butter, divided 0teaspoons

garlic powder 1teaspoons

coarsely ground black pepper 2Tbsps

fresh lemon juice 1teaspoon

grated lemon rind 4

lemon wedges 1teaspoons

paprika 170grams

uncooked vermicelli, broken in thirds 1teaspoons

salt, divided 454grams

sea scallops, rinsed and patted dry (about 24)43grams

1/2 cups thinly sliced spinach leaves (about 59milliliters

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.