Basil Scallops With Spinach Fettuccine Recipe

Name: Basil Scallops With Spinach Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked spinach fettuccine; 1 1/2 pounds sea scallops; 3/4 teaspoon freshly ground black pepper; Cooking spray; 2 tablespoons extravirgin olive oil; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh basil; 1/4 teaspoon salt; 3/4 cup dry white wine or low-sodium chicken broth; 1/3 cup finely chopped green onion (about 2); 3 tablespoons chopped fresh parsley

Servings: persons

8 ounces uncooked spinach fettuccine
1 1/2 pounds sea scallops
3/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons extravirgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil
1/4 teaspoon salt
3/4 cup dry white wine or low-sodium chicken broth
1/3 cup finely chopped green onion (about 2)
3 tablespoons chopped fresh parsley

1
Cook pasta according to package directions, omitting salt and fat. Drain.
2
Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.
3
Combine olive oil and next 3 ingredients; set aside.
4
Place same pan over high heat until hot. Add wine and green onions, and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces uncooked spinach fettuccine, 1 1/2 pounds sea scallops, 3/4 teaspoon freshly ground black pepper, Cooking spray, and more.

Yes, Basil Scallops With Spinach Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil Scallops With Spinach Fettuccine

How did you like this recipe?

Frequently Asked Questions