Scallop Whole Wheat Pasta Recipes

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SCALLOP WHOLE-WHEAT PASTA



Scallop Whole-Wheat Pasta image

An easy and delicious seafood pasta dish. People will think you're a fancy chef. Serves four unless you really like scallops (like I do). Then it serves two...or maybe one. Get away from my scallops!

Provided by L.A. Man

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

20 large scallops
12 ounces whole wheat pasta (whatever type you like)
2 tablespoons extra virgin olive oil
2 tablespoons butter
3 garlic cloves, diced
1 onion, diced
2 tomatoes, finely chopped
2 cups white wine, your choice
1/2 cup chopped fresh basil
1/2 cup chopped fresh Italian parsley
fresh lemon juice
1 teaspoon sea salt (or to your taste)
1 teaspoon pepper (or to your taste)

Steps:

  • Prepare the pasta al dente (cook in boiling water for 9 minutes). Sprinkle and toss with a little olive oil and set aside in a pasta dish.
  • Dry each scallop thoroughly and season with salt and pepper.
  • Warm the olive oil in a frying pan on a high heat.
  • Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
  • After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
  • Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
  • Add the white wine and stir to form a sauce then season with salt and pepper.
  • Coat the pasta with the sauce and add scallops.
  • Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.

Nutrition Facts : Calories 587.1, Fat 14.3, SaturatedFat 5, Cholesterol 33.3, Sodium 948, Carbohydrate 76.3, Fiber 1.7, Sugar 4, Protein 23.1

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