Pasta And Scallops

9 ingredients
5 steps

Ingredients

  • 1 lb. spaghetti (linguini, angel hair, etc.), cooked, drained and rinsed
  • 1/2 c. any white wine
  • 1 lb. bay or sea scallops*, rinsed well and drain (bay scallops are large and should be cut in half or thirds)
  • olive oil (imported, extra light)
  • 2 large cloves fresh garlic, finely chopped
  • parsley (approximately 1 Tbsp. to taste)
  • oregano (approximately 1 Tbsp. to taste)
  • pinch of basil
  • Parmesan cheese to sprinkle on top

Directions

  1. 1
    Add enough olive oil to coat bottom of a nonstick skillet. Saute garlic until lightly browned (meanwhile cook pasta).
  2. 2
    Add wine, scallops, parsley, oregano and basil to the browned garlic. Do not overcook the scallops. They turn white when they're done (approximately 10 minutes).
  3. 3
    Stir frequently to saute scallops evenly.
  4. 4
    Return cooked, drained and rinsed pasta to the pan it was cooked in.
  5. 5
    Add scallop mixture to the pasta and mix well.

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