Pasta with Scallops and Fresh Vegetables Recipe

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Pasta with Scallops and Fresh Vegetables

In just 30 minutes, you can cook the pasta, stir-fry the veggies, cook the scallops in wine, and toss it all together to produce this superb dish.

  • 1 pound fresh or frozen sea scallops
  • 8 ounces fettuccine or linguine
  • 1 tablespoon margarine or butter
  • 1 tablespoon cooking oil
  • 2 to 3 cloves garlic, minced
  • 2 large carrots, thinly bias sliced (about 1-1/2 cups)
  • 6 ounces sugar snap peas (2 cups)
  • 3 green onions, thinly sliced (1/4 cup)
  • 1/2 cup dry white wine or chicken broth
  • 1/3 cup water
  • 1 tablespoon snipped fresh dill or 2 teaspoons snipped fresh tarragon
  • 1 teaspoon instant chicken bouillon granules
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup grated Parmesan cheese
  • Cracked black pepper
  • Thaw scallops, if frozen. Cut any large scallops in half; set aside.
  • In a Dutch oven cook pasta according to package directions; drain. Return pasta to Dutch oven; toss with margarine or butter. Cover to keep warm.
  • Meanwhile, pour oil into a wok or large skillet. Heat over medium-high heat. Add garlic; stir-fry garlic for 15 seconds. Add carrots; stir-fry for 4 minutes. Add sugar snap peas and green onions; stir-fry for 2 to 3 minutes more or until all of the vegetables are crisp-tender. Remove vegetables from the wok. Cool wok for 1 minute.
  • Carefully add wine or chicken broth, the 1/3 cup water, dill or tarragon, bouillon granules, and crushed red pepper to wok. Bring to boiling. Add scallops; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until scallops are opaque, stirring occasionally.
  • Stir together cornstarch and the 2 tablespoons cold water; add to wok. Cook and stir until mixture is thickened and bubbly. Return vegetables to wok; add pasta. Toss to mix all ingredients together. Heat through. Transfer to dinner plates. Sprinkle with cracked black pepper. Makes 4 servings.
Nutrition Facts
  • Calories 462, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 39 mg, Sodium 577 mg, Carbohydrate 60 g, Protein 27 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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