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Pasta With Scallop And Wine Sauce

Diet.Chef's picture
Ingredients
  Scallops 12 Ounce (Fresh Or Frozen)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Dried basil 1 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Cold water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Tomatoes 2 Medium, seeded and chopped to make about 1 cup
  Hot cooked spaghetti/Hot cooked fettuccine / linguine 6 Ounce
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Snipped parsley 2 Tablespoon
Directions

Thaw scallops, if frozen. Halve any large scallops. In a saucepan cook onion and garlic in butter or margarine till tender but not brown. Stir in wine, basil, salt, and oregano. Bring to boiling; add scallops. Return to boiling.
Meanwhile, stir together water and cornstarch. Stir cornstarch mixture into boiling scallop mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Scallops should be opaque. Stir in chopped tomatoes.
Toss hot cooked spaghetti, fettuccine, or linguine with scallop mixture, Parmesan cheese, and parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Scallop
Preparation Time: 
5 Minutes

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