Sea scallops are large and remain tender when cooked. When buying scallops, look for a creamy white color and a sweet, fresh smell.
8 oz. angel hair or capellini pasta
1 lb. sea scallops
1/2 teaspoon salt
3 tablespoons butter
2 garlic cloves, finely minced
5 oz. fresh spinach, coarsely chopped (9 cups)
1/2 cup pine nuts, toasted*
1 cup (4 ounce) grated Parmesan cheese
1. Cook pasta in large pot of boiling salted water 2 minutes or until al dente; drain. Meanwhile, dry scallops with paper towels; sprinkle with salt.
2. Melt the butter in a large skillet over medium heat. Add scallops and garlic; cook 3 to 4 minutes or until scallops are opaque and golden brown, turning once. Remove from skillet.
3. Turn off heat; add spinach to skillet. Gently stir 1 to 2 minutes or until wilted. Add pasta, scallops and pine nuts; toss to mix. Sprinkle with cheese.
TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.
PER SERVING: 595 calories, 27.5 g total fat (12 g saturated fat), 37 g protein, 53 g carbohydrate, 65 mg cholesterol, 1270 mg sodium, 4.5 g fiber