Ingredients for Scallops Marinara With Spinach Linguine
- Sea Salt
- Spinach Linguine
- 2 tablespoons olive oil, plus extra for drizzling
- Sea Scallops
- Garlic Cloves
- Tomato Sauce
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Fresh Basil Leaves
- Fresh Italian Parsley
- Fresh Lemon
- Fresh Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Scallops Marinara With Spinach Linguine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Scallops Marinara With Spinach Linguine
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions, adding spinach during the last minute of cooking. Drain and set aside.
- While the pasta cooks, pat scallops dry with paper towels. Season generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, sear scallops for 1-2 minutes per side, until golden brown and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for about 1 minute, until fragrant.
- Stir in marinara sauce and red pepper flakes. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the seared scallops, basil, parsley, and lemon juice to the sauce. Cook for 1 minute, allowing the flavors to meld.
- Add the cooked linguine and spinach to the skillet. Toss gently to combine.
- Serve immediately, drizzled with a little extra olive oil.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
46g
Fat
2g
Carbs
33g
