Quick and Easy Scallop Pasta
Quick and Easy Scallop Pasta takes about 45 minutes from beginning to end. One portion of this dish contains around 25g of protein, 43g of fat, and a total of 755 calories. This pescatarian recipe serves 2 and costs $3.35 per serving. 2 people found this recipe to be scrumptious and satisfying. This recipe from Foodista requires lemon zest, parmesan cheese, round chives, and sesame oil. Only a few people really liked this main course. Overall, this recipe earns a good spoonacular score of 51%. Easy Scallop Pasta, Quick 'n Easy Pasta, and Quick and Easy Pasta Toss are very similar to this recipe.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
6 large scallops, patted dry and warmed to room temperature (about 30 minutes)
6 oz dry Japanese ramen noodles (available from Amazon)
3 large cloves garlic, minced
2 T sesame oil
¼ C sauvignon blanc white wine
2 T unsalted butter
¼ C grated Parmesan cheese
1 dozen thin round chives, 6 uncut for plating, the rest left long for garnish
zest and juice from 1 lemon
sea salt, fresh ground pepper and granulated garlic
Equipment:
oven
frying pan
Cooking instruction summary:
1. After patting the room temperature scallops dry, salt, pepper and apply granulated garlic to both sides. 2. Start the ramen noodles boiling. When boiled for 4 minutes, drain, rinse and shake dry. Reserve until needed. 3. Heat the oil to medium-high heat in a 12 inch non-stick saute pan. When hot, place the scallops in the pan and cook for three minutes on one side. Carefully turn them and cook for another three minutes then remove and reserve in a warming oven with the plates until serving. 4. Reduce the pan heat to medium and place the minced garlic in the pan. Cook for about 1 to 1 minutes. 5. Carefully pour in the wine and deglaze the pan, stirring up all of the little brown bits of scallop. Add the butter and stir to create the pan sauce. 6. Add back the pasta, chopped chives and grated Parmesan cheese and mix thoroughly.
Step by step:
1. After patting the room temperature scallops dry, salt, pepper and apply granulated garlic to both sides.
2. Start the ramen noodles boiling. When boiled for 4 minutes, drain, rinse and shake dry. Reserve until needed.
3. Heat the oil to medium-high heat in a 12 inch non-stick saute pan. When hot, place the scallops in the pan and cook for three minutes on one side. Carefully turn them and cook for another three minutes then remove and reserve in a warming oven with the plates until serving.
4. Reduce the pan heat to medium and place the minced garlic in the pan. Cook for about 1 to 1 minutes.
5. Carefully pour in the wine and deglaze the pan, stirring up all of the little brown bits of scallop.
6. Add the butter and stir to create the pan sauce.
7. Add back the pasta, chopped chives and grated Parmesan cheese and mix thoroughly.
Nutrition Information:
covered percent of daily need
