Scallops with Spinach and Feta

Recipe courtesy of National Fisheries Institute.

Recipe Ingredients:

1 pound bay scallop
3/4 pound linguine
2 tablespoons olive oil
1 large sweet onion, diced
1 sweet red pepper, seeded and julienned
1 tablespoon brown sugar, packed
Garlic clove, minced
1 lemon, juiced
1 package fresh spinach leaves, washed
1/3 cup crumbled feta cheese

Cooking Directions:

1. Begin cooking pasta according to directions.
2. Meanwhile in large skillet, sauté onion in olive oil until transparent; then add garlic, red pepper, scallops, juice from lemon, and 1 tablespoon brown sugar. Stir-fry for 4 to 5 minutes until scallops are firm and opaque.
3. Add spinach and stir-fry just until wilted.
4. Drain cooked pasta. Put in large serving bowl. Add scallop mixture. Toss well. Salt and pepper to taste.
5. Sprinkle feta cheese on top. Serve immediately.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 684; Total Fat: 19g; Cholesterol: 66mg; Protein: 43g; Sodium: 1065mg.

Recipe and photograph courtesy of National Fisheries Institute.