Lime Scallops with Baby Spinach and Pasta

== Description ==
* Serves: 4
== Ingredients ==
* 1 pound fresh or frozen sea scallops
* 8 ounces angel hair pasta (may also use fettucine, spaghetti or linguine)
* 1 teaspoon grated lime zest
* ¼ teaspoon crushed red pepper flakes
* 3 cloves garlic, chopped
* 2 tablespoons butter
* 2 tablespoons fresh lime juice
* 2 cups fresh baby spinach leaves (or torn up regular sized spinach)
* 1 cup peeled and grated carrot
* lime wedges for garnish (optional)
== Directions ==
# If using frozen scallops, thaw completely before cooking. Rinse scallops then pat dry with a paper towel and set aside.
# Cook pasta according to package instructions in a large saucepan and drain thoroughly then return to the still-hot saucepan and set aside.
# Melt butter in a large skillet over medium-high heat. Add lime zest, red pepper flakes, garlic and scallops. Cook scallops until opaque and lightly golden (about 4 minutes.) Add lime juice and toss until scallops are well-coated.
# Add the scallop mixture, spinach and carrot to the pasta and toss lightly to combine then serve garnished with lime wedges.
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Category:Capellini Recipes
Category:Lime juice Recipes
Category:Lime peel Recipes
Category:Main Dish Pasta Recipes
Category:Main Dish Seafood Recipes
Category:Scallops Recipes
Category:Spinach Recipes
Category:Carrot Recipes