Scallops with Pasta in a Wine Sauce

Scallops with Pasta in a Wine Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

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"

  • Prep time
    5 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 cup spaghetti, 4 oz. scallops
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup spaghetti, 4 oz. scallops
  • Amount per serving Calories 350

  • Total Fat 5g
    • Saturated Fat 0.7g
    • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 340mg
  • Total Carbohydrate 46g
    • Dietary Fiber 6g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 25g
  • Potassium 360mg
  • Phosphorus 435mg

Choices/Exchanges: 3 Starch, 3 Lean protein



  • whole-wheat spaghetti
    8 oz
  • olive oil
    1 tbsp
  • bay scallops
    1 lbs
  • garlic (minced)
    1 clove
  • dry white wine
    1 cup
  • low sodium chicken broth
    1 cup
  • dried basil or 1 tbsp fresh basil
    1/2 tsp


  1. Cook pasta according to package directions. Drain.

  2. 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.

  3. 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.

  4. Add scallops back to skillet. Add spaghetti and cook for 30 seconds.