Scallop pasta with garlic and white wine
This scallop pasta is an easy meal that feels like you're in a posh restaurant.
Servings: 2
Calories: 584kcal
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Ingredients
- 8 oz pasta eg bucatini, linguini
- 1 clove garlic large
- ½ tablespoon butter or a little more as needed
- ½ tablespoon olive oil
- 8 oz scallops
- ¼ cup white wine
- 3 tablespoon chopped parsley chopped quantity
Instructions
- 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.
Notes
This pasta is an authentic Italian pasta that we have enjoyed and I recommend (affiliate link, meaning we'd earn commission on any purchases, but we genuinely loved it!)
Nutrition
Calories: 584kcal | Carbohydrates: 89g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 481mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 8.1mg | Calcium: 38mg | Iron: 2.3mg