Scallops with Pasta in a Wine Sauce
Bay scallops are smaller and sweeter than their sea scallop cousins. Paired with whole-grain pasta, they make for a simple yet elegant dish that’s heart-healthy as well. For a lower carb dish, replace some or all of the pasta with zucchini or carrot "noodles"
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- Prep time
- 5 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 cup spaghetti, 4 oz. scallops
Ingredients
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whole-wheat spaghetti
- 8 oz
- 227 g
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olive oil
- 1 tbsp
- 1 tbsp
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bay scallops
- 1 lbs
- 454 g
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garlic (minced)
- 1 clove
- 1 clove
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dry white wine
- 1 cup
- 1 cup
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low sodium chicken broth
- 1 cup
- 1 cup
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dried basil or 1 tbsp fresh basil
- 1/2 tsp
- 1/2 tsp
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Vieiras con Pasta en Salsa de vino
5 min20 min4 -
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Directions
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Cook pasta according to package directions. Drain.
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Heat olive oil in a skillet over medium-high heat. Add scallops and cook 6-7 minutes, turning once. Remove scallops from pan and cover to keep warm.
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Add garlic to pan and sauté for 30 seconds. Add wine and simmer on low for 3-4 minutes. Add chicken broth and basil to pan and cook for 2-3 minutes.
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Add scallops back to skillet. Add spaghetti and cook for 30 seconds.