Creamy fettuccine with scallops and spinach

Total Time
35 min
10 min
25 min
The elegant sauce boasts portobello mushrooms, sautéed with a touch of soy sauce. For a nice variation and a pretty color contrast, try this with carrot or tomato fettuccine instead of the plain variety. We suggest taking a few extra minutes to nip off the too-tough-to-chew muscle tabs attached to sea scallops before cooking them. To get the scallops to brown around the edges, make sure they are patted thoroughly dry with paper towels before you sauté them. Pump up the veggies in your meal and serve this dish along with roasted asparagus, broccoli spears, or broccoli rabe tossed with minced fresh garlic.


Uncooked fettucine

½ pound(s)

All-purpose flour

2 Tbsp

Table salt

½ tsp

Ground nutmeg

¼ tsp

1% low-fat milk

2 cup(s)

Olive oil

2 tsp

Uncooked scallop(s)

¾ pound(s), patted dry and muscle Tabs removed

Portobello mushroom(s)

6 oz, sliced (about 2 cups)

Uncooked shallot(s)

1 medium, finely chopped

Low sodium soy sauce

1 Tbsp

Fresh spinach

2 cup(s), coarsely chopped


  1. Cook the fettuccine according to package directions. Drain and keep warm.
  2. Combine the flour, salt, and nutmeg in a medium nonstick saucepan. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the sauce boils and thickens, about 8 minutes. Remove the white sauce from the heat; set aside.
  3. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until lightly browned on the outside and just opaque in the center, about 2 minutes on each side. Transfer the scallops to a plate. Wipe the skillet clean.
  4. Heat the remaining 1 teaspoon oil in the same skillet, then add the mushrooms, shallot, and soy sauce. Cook over medium heat, stirring occasionally, until the mushrooms are tender and browned, about 5 minutes. Stir in the fettuccine, white sauce, scallops, and spinach, tossing to coat well. Cook, stirring frequently, until the mixture is heated through and the spinach just wilts, about 4 minutes.