Healthy Ingredient Recipes Healthy Fish & Seafood Recipes Healthy Fish & Seafood Main Dish Recipes Healthy Seafood Pasta Recipes Scallop Scampi with Pasta 3.5 (2) 2 Reviews 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. By Liv Dansky Liv Dansky Instagram Website Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on September 29, 2021 Print Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free High-Protein Nut-Free Omega-3 Soy-Free Jump to Nutrition Facts Ingredients 10 ounces angel hair pasta 2 tablespoons extra-virgin olive oil, divided 1 pound dry sea scallops, tough muscle removed ½ teaspoon salt ¾ teaspoon ground pink peppercorns or ½ teaspoon ground pepper, divided, plus more for serving 3 cloves garlic, minced 1 tablespoon drained capers ½ cup dry white wine 1 tablespoon lemon zest ¼ cup lemon juice ¼ cup chopped fresh flat-leaf parsley Directions Bring a saucepan of water to boil; cook pasta according to package directions. Drain and cover to keep warm. 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). Print Nutrition Facts (per serving) 435 Calories 9g Fat 61g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 435 % Daily Value * Total Carbohydrate 61g 22% Dietary Fiber 2g 7% Total Sugars 3g Protein 23g 46% Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 27mg 9% Vitamin A 324IU 6% Sodium 535mg 23% Potassium 465mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved