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Thin Pasta with Scallops

Fettuccine.Inn's picture
Ingredients
  35% whipping cream 1 Cup (16 tbs)
  Fish stock/Clam juice 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Linguine 12 Ounce (Preferably Half Regular And Half Black Squid Pasta)
  Ground saffron 1⁄2 Teaspoon
  Bay scallops 12 Ounce
Directions

MAKING
1. In a saucepan bring cream and fish stock to a boil, reduce heat to low, simmer for 10 minutes and raise heat to medium.
2. In a small bowl, dissolve cornstarch in 1/4 cup (50 ml) cold water, gradually stir into cream sauce and cook until thickened.
3. In a large pot of boiling salted water, cook linguine 8 to 10 minutes until al dente.
4. Into the sauce, stir saffron and scallops and cook just until scallops are cooked, about 3 to 5 minutes.

SERVING
5. Toss drained pasta with sauce and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Scallop
Cook Time: 
15 Minutes
Servings: 
4

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 562 Calories from Fat 195

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 12.6 g62.8%

Trans Fat 0 g

Cholesterol 110.7 mg36.9%

Sodium 321.5 mg13.4%

Total Carbohydrates 51 g17%

Dietary Fiber 2.1 g8.2%

Sugars 1 g

Protein 32 g64.7%

Vitamin A 1.8% Vitamin C 0.94%

Calcium 12% Iron 24.7%

*Based on a 2000 Calorie diet

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Thin Pasta With Scallops Recipe