[C2H5OH]

This thread needed reviving...

I made this stuff a few days ago, and it was most excellent. Bold in the ingredients list is what the recipe officially calls for. I put my inevitable modifications or other 'as prepared' notes in [Editorial Brackets].

1 lb. fresh or frozen sea scallops [you want ones rated at 20-30 count. the other ones they had on sale were too big and more expensive.]
8 oz. pasta. Recipe suggests angel hair, linguine, or spaghetti, but almost anything should work well. [I used spaghetti, because that was what I had...]
1 1/2 tsp. minced garlic [I used fresh garlic cloves, mashing them with a cleaver placed flat over top of them, and hit with a rubber mallet . . .
. . . Fast and thorough, and much quicker and easier than actually mincing the stuff...]
1/2 tsp. finely shredded lemon peel
1/4 tsp. crushed red pepper [I left this one off because one of my guests can't stand the heat (at all! Wimp...), but you can include . . .
. . . a container of your favorite heat on the table for those so inclined to add to theirs. I expect it would work better if you included it at the . . .
. . . proper point in the recipe (but wimps must be accommodated when one one cooks for others...), included below.
2 Tbsp. butter
2 Tbsp. lemon juice
2 cups fresh baby spinach or torn fresh spinach
1 cup shredded carrots
[I can't eat raw spinach or carrots, due to the lack of teeth and bad throat for swallowing, so I cooked some of it in the microwave for mine, but everyone else said the raw was really good. Don't cook it unless you have similar medical issues. Stick to the recipe]

1) Thaw scallops, if frozen. [at this point, I put them into the sous-vide bath to thaw, and keep at a safe temperature, which was a good thing, since I had to keep them ready to go when the late arrivals arrived an hour late (or didn't, at all), so they were already cooked before they went into the frying pan] Rinse scallops, pat dry with paper towels. Halve any large scallops [this is why you want the 20-30 count size, instead of the larger (aside from the considerable price difference).] Cook pasta according to package directions [Oh, come on, do we really need to be told how to make spaghetti?] and drain. Return pasta to pot and keep warm.
2) Meanwhile, in large skillet, cook scallops, garlic, lemon peel, and crushed red pepper [mentioned earlier because I omitted that] in hot butter over medium heat for 3 to 4 minutes or until scallops are opaque. Add lemon juice, toss gently to coat. Add scallop mixture, spinach, and carrots to cooked pasta, toss gently to combine.

[Per Serving: 385 cal. 8 g total fat (4 g sat. fat). 54 mg chol. 277 mg sodium. 50 g carb. 4 g fiber. 27 g pro.