Serves: 4
Total Calories: 427

1 (10-ounce) package frozen leaf spinach
2 cups water
2 slices lemons
1 bay leaf
12 ounces scallops
1 (5 1/2-ounce) can evaporated milk
1 egg large
1/2 cup Parmesan cheese freshly grated
1/4 teaspoon nutmeg freshly grated
1/2 teaspoon garlic salt
8 ounces linquini noodles cooked and drained
black pepper Freshly ground
Additional grated Parmesan cheese (optional)

Cook spinach according to package directions. Drain and squeeze dry set aside.

In a small saucepan over high heat, bring water, lemon and bay leaf to a boil reduce heat to low and simmer for 10 minutes. Increase heat to medium add scallops. Bring to a boil cover and simmer for 2 to 3 minutes or until scallops are opaque and tender. Remove bay leaf. Drain, set aside and keep warm.

In a small bowl, beat evaporated milk and egg slightly. Beat in 1/2 cup Parmesan cheese, nutmeg and garlic salt until combined. Separate spinach leaves. In a large saucepan over low heat, gently toss together linguini, spinach and egg mixture until egg has set and sauce has thickened slightly.

Place on a large heated platter. Sprinkle with pepper and top with scallops. Serve immediately and pass additional Parmesan cheese.

*If using sea scallops, cut in bite-size pieces.

Nutritional Facts:

Serves: 4
Total Calories: 427
Calories from Fat: 101

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