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
-
1Add enough olive oil to coat bottom of a nonstick skillet. Saute garlic until lightly browned (meanwhile cook pasta).
-
2Add 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).
-
3Stir frequently to saute scallops evenly.
-
4Return cooked, drained and rinsed pasta to the pan it was cooked in.
-
5Add scallop mixture to the pasta and mix well.
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