Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This scallop scampi with pasta is a delicious twist on the classic shrimp dish. Swap in whole-wheat angel hair pasta for a boost of fiber.

EatingWell.com, September 2021

Gallery

Credit: Victor Protasio

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a saucepan of water to boil; cook pasta according to package directions. Drain and cover to keep warm.

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  • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat scallops dry. Sprinkle the scallops evenly on both sides with salt and 1/4 teaspoon ground pink peppercorns (or ground pepper). Add half of the scallops to the pan; cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to a plate; cover to keep warm. Repeat with the remaining 1 tablespoon oil and scallops.

  • Reduce heat to medium; add garlic and capers to the pan; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, lemon zest, lemon juice and the remaining 1/2 teaspoon ground pink peppercorns (or 1/4 teaspoon ground pepper). Bring to a simmer; cook, stirring occasionally, until reduced by half, about 3 minutes.

  • Remove from heat; stir in the pasta and parsley. Divide evenly among 4 plates. Top with the scallops and, if desired, additional ground pink peppercorns (or pepper).

Nutrition Facts

about 1 1/4 cups pasta & 3 scallops
435 calories; fat 9g; cholesterol 27mg; sodium 535mg; carbohydrates 61g; dietary fiber 2g; protein 23g; sugars 3g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 324IU; potassium 465mg.
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