Pasta with Scallops

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Ready Time: 30 Min
  • Servings: 4 servings


  • 1 pound sea scallops
  • 8 ounce pasta bow tie
  • 1 tablespoon butter or margarine
  • 1 tablespoon oil
  • 1 1/2 cup carrots
  • 2 cup sugar snap peas
  • 1/3 cup green onion
  • 2/3 cup chicken broth
  • 1/2 cup wine white dry
  • 1 tablespoon fresh dill
  • 1/4 teaspoon salt
  • 2 tablespoon cornstarch
  • 2 tablespoon water cold
  • 1/4 cup Parmesan cheese
  • 3 clove garlic


    1. Mince garlic. Slice carrots and green onions. Thaw sea scallops, if frozen. Halve any large scallops.
    2. Cook pasta according to package directions. Drain; toss with butter or margarine. Keep warm.
    3. Meanwhile, pour oil into wok or large skillet. Preheat over medium-high heat. Cook and stir minced garlic in hot oil for 15 seconds. Add carrots; cook and stir for 4 minutes. Add sugar snap peas and green onions. Cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
    4. Carefully add broth, wine, desired herb, and salt to wok; bring to boiling. Add scallops; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until scallops are opaque, stirring occasionally.
    5. Stir together cornstarch and water; add to wok. Cook and stir until thick and bubbly.
    6. Return vegetables to wok. Add cooked pasta, stirring to coat; heat through. Sprinkle with Parmesan cheese.
Nutritional Information
Pasta with Scallops

Servings Per Recipe: 4 servings

Amount Per Serving

Calories: 567

  • Total Fat: 10g
  • Cholesterol: 100mg
  • Sodium: 860mg
  • Total Carbs: 66g
  •     Dietary Fiber: 5g
  • Protein: 48g


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