Pasta & Rice,  Seafood

Ditalini’s Sautéed Scallops & Spinach Over Bucatini


This is one of our favorite one-dish meals: sautéed scallops & spinach over pasta, enhanced w/garlic & bacon.

Sautéed Scallops & Spinach Over Pasta

  • Servings: 2
  • Difficulty: easy
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  • 1 doz sea scallops
  • 10 oz cut leaf spinach
  • bucatini or other long pasta
  • 4 cloves garlic, sliced
  • 4 strips cooked bacon, coarsely crumbled
  • olive oil
  • lemons for garnish


Boil bucatini in salted water until al dente, drain. While pasta is cooking, sauté garlic and scallops in olive oil. Remove scallops from pan w/slotted spoon, add spinach, garlic, and bacon to hot olive oil & sauté until spinach is reduced and tender. Place pasta in shallow bowls, top w/spinach, top w/scallops.


We get cut leaf spinach in 10-ounce containers from Safeway. One whole container goes into this dinner, and that’s just for two. Serve w/crusty bread or garlic bread, add lemon slices as garnish.


Amateur cook and barbecue fanatic.

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