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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

1. 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.
2. 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.

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