New Year Spinach Fettuccine with Scallops

Ingredients and Weight:

• 1 pound frozen chopped spinach, thawed and drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 pound sea scallops, shucked and deveined
• 1/2 pound fettuccine pasta
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the scallops and cook for 2-3 minutes per side, or until golden brown and cooked through.
3. Remove the scallops from the skillet and set aside.
4. Add the spinach, cream, and Parmesan cheese to the skillet and bring to a simmer.
5. Cook for 5 minutes, or until the spinach is heated through and the sauce has thickened slightly.
6. Stir in the parsley and season with salt and pepper to taste.
7. Meanwhile, cook the fettuccine pasta according to the package directions.
8. Drain the pasta and add it to the skillet with the spinach sauce.
9. Stir to combine and heat through.
10. Add the scallops back to the skillet and serve immediately.

Nutritional Information:

• Calories: 450
• Fat: 20g
• Protein: 30g
• Carbohydrates: 50g

Dish Characteristics:

• Creamy and flavorful
• Bright green spinach and tender scallops
• Perfect for a special occasion
• Sophisticated yet approachable

User Comments:

• "This dish was absolutely delicious! The scallops were cooked to perfection and the spinach fettuccine was so creamy and flavorful."
• "I served this to my guests for New Year's and it was a huge hit. Everyone raved about how amazing it tasted."
• "This recipe is a great way to use up leftover spinach. It's also a great way to get some extra protein in your diet."

Special Precautions and Tips:

• Be sure to thaw and drain the spinach thoroughly before using to avoid a watery sauce.
• If you don't have heavy cream, you can substitute milk or half-and-half.
• Don't overcook the scallops, or they will become tough and rubbery.
• Serve the dish immediately to prevent the spinach from getting soggy.