Recipes

SCALLOPS WITH SPINACH AND CUCUMBERS
  • Ingredients
  • 1 full load of pasta dough made into linguine
  • 4 tablespoons unsalted butter
  • 5 large shallots, minced
  • 1 (12-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon salt
  • 1-1/2 cups cucumber, peeled, seeded and chopped
  • 1-1/4 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound sea scallops, cut horizontally into thirds
  • 2/3 cup freshly grated Parmesan cheese
Directions
  1. Make linguine and set aside
  2. In large skillet, melt butter over medium heat
  3. Saute shallots for 3 minutes
  4. Add spinach and 1/2 teaspoon salt and cook, stirring frequently, until wilted, about 2 minutes
  5. Add cucumber and cook over medium heat until cucumber softens, about another 2 minutes
  6. Stir in cream, 1/2 teaspoon salt, nutmeg and red pepper flakes
  7. Boil
  8. Reduce heat and simmer until sauce thickens about 6 minutes
  9. Gently mix scallops into heated sauce and cook until just opaque, about 30 seconds; do not overcook
  10. Meanwhile, make spaghetti, cook al dente, drain, put into a large, heated serving dish
  11. Toss warm linguine with scallop mixture
  12. Sprinkle with Parmesan and serve immediately.


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