Scallop pasta with garlic and white wine
This scallop pasta is an easy meal that feels like you're in a posh restaurant.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
- 8 oz pasta eg bucatini, linguini (225g)
- 1 clove garlic large
- 1/2 tbsp butter (10g)
- 1/2 tbsp olive oil
- 1/2 lb scallops
- 1/4 cup white wine
- 3 tbsp chopped parsley
Cook the pasta according to the packet instructions - typically around 7-10min in a large pot of boiling water.
As you are boiling the water for the pasta, finely chop the garlic and parsley. Remove any muscle on the side on the scallops and split any large/thick ones in half.
Once you start cooking the pasta, heat the butter and oil in a medium-large skillet/frying pan over a medium heat and add the scallops. Leave them to cook for a couple minutes until you see them starting to cook around the side. Turn and cook on the other side - they should have a light sear. Add the garlic and cook a minute to soften.
Add the wine and deglaze the pan - scrape away any browning from the bottom. Cook for a minute as you do this.
Remove the pan from the heat and add the cooked, drained pasta once it has cooked, along with the parsley, and carefully toss together before serving.
Calories: 584kcal | Carbohydrates: 89g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 481mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11.4% | Vitamin C: 9.8% | Calcium: 3.8% | Iron: 12.5%