New Year Spinach Fettuccine with Scallops

The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 614 Calories

Ingredients

• 1 cup white wine
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ground black pepper to taste
• 4 cloves garlic, sliced
• 1 (10 ounce) package frozen chopped spinach
• 6 tablespoons olive oil, divided
• ¾ pound scallops
• 2 (4.5 ounce) cans sliced mushrooms, drained
• ½ pound dry fettuccine pasta

Recipe Instructions

Step 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 skillet, 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 skillet and toss with pasta; transfer and keep warm.

Step 2

In the same skillet, 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.

Step 3

In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.