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Pasta With Bay Scallops

Italian.Chef's picture
  Fresh bay scallops 1 Pound
  Lemon juice 1⁄2
  Butter 4 Tablespoon
  Capellini 1 Pound
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Chopped lemon zest 1 Tablespoon
  Olive oil 4 Tablespoon
  Shallots 8 , sliced fine
  White wine 1⁄2 Cup (8 tbs)
  Canned pureed italian plum tomatoes 1 Cup (16 tbs)
  Clam juice 12 Ounce
  Fennel seed 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste

1. Marinate the bay scallops in the lemon juice for 30 minutes.
2. Prepare the sauce first. In a skillet, heat the oil and butter and saute the shallots until they begin to turn color. Add the wine, tomatoes, clam juice, fennel, salt, and pepper. Bring to a boil, lower the heat, and allow to simmer for 10 minutes.
3. Drain and saute the scallops in 2 tablespoons butter over high heat for 3 minutes. Add to the sauce for the last minute of cooking.
4. Cook the pasta until al dente, and return it to the pot in which it cooked. Add the remaining butter and toss lightly. Add the sauce with the scallops, the parsley, and the lemon zest and serve immediately.

Recipe Summary

Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3493 Calories from Fat 1103

% Daily Value*

Total Fat 124 g190.6%

Saturated Fat 39.9 g199.3%

Trans Fat 0 g

Cholesterol 369.4 mg123.1%

Sodium 3036.9 mg126.5%

Total Carbohydrates 394 g131.3%

Dietary Fiber 23.9 g95.8%

Sugars 27.2 g

Protein 175 g349.5%

Vitamin A 163.9% Vitamin C 169.5%

Calcium 85.7% Iron 169.7%

*Based on a 2000 Calorie diet

Pasta With Bay Scallops Recipe