Pasta With Scallops And Broccoli

Name: Pasta With Scallops And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch broccoli; 1 tsp. salt; 1/4 tsp. pepper; 1/2 c. butter, divided; 4 cloves garlic, minced; 1 lb. bay scallops; 1/3 c. grated Parmesan; 1/4 c. white wine (optional); shrimp (optional); scallions, chopped (optional); fresh parsley, chopped; 1 lb. linguini; red pepper (optional)

Eats Now Editorial Team · 314 kcal · Seafood

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Pasta With Scallops And Broccoli – a delicious recipe with broccoli, salt, pepper, butter, garlic, bay scallops. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 bunch broccoli
1 tsp. salt
1/4 tsp. pepper
1/2 c. butter, divided
4 cloves garlic, minced
1 lb. bay scallops
1/3 c. grated Parmesan
1/4 c. white wine (optional)
shrimp (optional)
scallions, chopped (optional)
fresh parsley, chopped
1 lb. linguini
red pepper (optional)

1
Cut broccoli into florets 1/2-inch long, stalks into coin slices.
2
Blanch in boiling salted water for 2 minutes.
3
Drain well; refresh under cold water and set aside.

314

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.

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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 bunch broccoli, 1 tsp. salt, 1/4 tsp. pepper, 1/2 c. butter, divided, and more.

Yes, Pasta With Scallops And Broccoli 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.

Quick Info

Servings
4 servings
Calories
314 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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