Tangy feta cheese, rich
scallops, bright-tasting lemon juice and a dash of cayenne pepper
meld to give this pasta dish its special flair.
Scallops
with Spinach and Feta Cheese
12 ounces linguine
1 (10-ounce) package frozen chopped spinach, thawed and squeezed
dry
2 tablespoons olive oil
1 1/2 cups finely chopped onion
1 cup julienned red bell pepper
2 tablespoons minced garlic
1/8 teaspoon cayenne pepper
1/3 cup fresh lemon juice
1 tablespoon firmly packed brown sugar
1 tablespoon finely grated lemon peel
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds scallops, cooked and held warm
1/3 cup coarsely crumbled feta cheese
- Cook linguine according
to package directions. Add spinach to pasta 1 minute before pasta
is done. Drain and place in a large, warmed serving bowl.
- While pasta cooks, heat
oil in a large skillet over medium heat. Add onion, bell pepper,
garlic and cayenne pepper. Sauté until tender, 7 to 10
minutes. Add lemon juice, brown sugar, lemon peel, salt and pepper.
Cook for 1 minute. Add to pasta and spinach and toss to coat.
Adjust seasonings if necessary. Add warm scallops to pasta and
garnish with feta cheese.
Makes 4 servings.
Recipe provided courtesy
of the National Fisheries Institute.
