Fettuccine with Spinach and Scallops

Fettuccine with Spinach and Scallops


62 people made this

This is a delicious and somewhat fancy dinner, perfect for a romantic occasion. If your scallops are very large, cut them into quarters before cooking.


Serves: 4 

  • 250g fettuccine
  • 6 tablespoons olive oil, divided
  • 300g frozen chopped spinach
  • salt and pepper to taste
  • 375g scallops
  • 4 cloves garlic, sliced
  • 300g sliced mushrooms
  • 1 tin condensed cream of mushroom soup
  • 1 cup (250ml) white wine
  • ground black pepper to taste

Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large frypan heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from frypan and toss with pasta; transfer and keep warm.
  2. In the same frypan, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
  3. In the same frypan heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to frypan. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

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Reviews (1)


very nice, added tuscan herb - 28 Nov 2012

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