I love, love, love scallops! They can be kind of pricey so whenever I see them on sale I buy them, and lately they have been on sale a lot. Oftentimes, I sauté them in a pan with butter and garlic and then serve over rice. This time though I wanted to do something different and I remembered that I had this recipe that I had gotten from my mom years ago. To me, it’s the best way to make scallops. The scallops go so well with the pasta and the spinach and feta cheese make for a perfect combination of flavors. Not sure how this recipe got forgotten over the years, but I’m glad I kept it and made it again. Definitely will be making this one again (and again!).
2-3 tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/8 tsp. cayenne pepper
1 red pepper, slivered
1/3 cup freshly squeezed lemon juice
1 tbsp. brown sugar
1 tbsp. lemon zest
1 tbsp. salt
1 tsp. pepper
3/4 lb. linguine
1-10 oz. frozen spinach, thawed and drained
1/3 cup feta cheese
1 1/2 lbs. cooked scallops
Heat oil. Add onion, garlic, cayenne pepper, and the bell pepper. Cook until tender, about 10 minutes. Add the lemon juice, brown sugar, lemon zest, salt, and pepper. Heat for 1 minute.
Cook pasta. About 1 minute before pasta is cooked, add the spinach. Drain and place in large bowl. Add onion/pepper mixture and toss. Add the scallops and sprinkle with feta.