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Thin Pasta With Scallops

Italian.Chef's picture
  Pasta 3⁄4 Pound (Thin Variety, Tagliolini, Linguine, Preferably Use Half White, Half Black Squid Pasta)
  Heavy cream 1 Cup (16 tbs)
  Fish stock/Clam juice 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon (Arrowroot)
  Water 1⁄4 Cup (4 tbs)
  Saffron powder/Saffron threads 1⁄2 Teaspoon
  Scallops 3⁄4 Pound (Preferably Bay)

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Combine and bring to a boil.
Simmer for approx 10 minutes.
Increase heat to medium.
Dissolve cornstarch in water and add a small amount at a time to cream mixture, cooking just until mixture thickens to coat the back of a spoon.
Add to above and simmer for approx. 3-5 minutes, just until scallops are cooked.
Add pasta, toss,

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2492 Calories from Fat 882

% Daily Value*

Total Fat 99 g153%

Saturated Fat 56.1 g280.3%

Trans Fat 0 g

Cholesterol 443.4 mg147.8%

Sodium 1007.4 mg42%

Total Carbohydrates 276 g92%

Dietary Fiber 12.2 g48.9%

Sugars 12.3 g

Protein 110 g219.2%

Vitamin A 74.5% Vitamin C 23.2%

Calcium 24.8% Iron 41.3%

*Based on a 2000 Calorie diet

Thin Pasta With Scallops Recipe