Scallops and Marinara Sauce on Spinach Fettuccine

Scallops and Marinara Sauce on Spinach Fettuccine

Scallops and Marinara Sauce on Spinach Fettuccine

Quick-cooking scallops require no preparation. They are high in protein and low in fat–a perfect combination.

Prep and Cook Time 30 minutes


Makes 4 servings


3 teaspoons olive oil, divided
1 cup chopped onion
1 cup sliced mushrooms
1 red bell pepper, chopped
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1/2 teaspoon Thai chili paste* (optional)
9 ounces fresh uncooked spinach fettuccine
12 ounces scallops, rinsed and drained
2 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped chives

*Thai chili paste is available at some larger supermarkets and at Oriental markets.


  1. For Marinara Sauce, heat 1 teaspoon olive oil in saucepan over medium heat until hot. Add onion. Cook and stir 3 minutes or until onion is soft. Add mushrooms, pepper, tomatoes and chili paste. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  2. Cook fettuccine according to package directions, omitting salt. Drain; keep warm. Meanwhile, heat remaining 2 teaspoons olive oil in large nonstick skillet over medium heat until hot. Add scallops. Cook and stir 4 minutes or until scallops are opaque.
  3. Divide spinach fettuccine among serving plates. Top with marinara sauce and scallops. Sprinkle with Parmesan and chives.

Nutritional Information

Calories 350
Calories from Fat 19 %
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 42 mg
Carbohydrate 48 g
Fiber 2 g
Protein 24 g
Sodium 470 mg

Dietary Exchange

Starch 2
Vegetable 1-1/2
Meat 3

Check out more recipes for Shellfish