Scallop Whole-Wheat Pasta Recipe

Name: Scallop Whole-Wheat Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 large scallops; 12 ounces whole wheat pasta (whatever type you like); 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 3 garlic cloves, diced; 1 onion, diced; 2 tomatoes, finely chopped; 2 cups white wine, your choice; 1/2 cup chopped fresh basil; 1/2 cup chopped fresh Italian parsley; fresh lemon juice; 1 teaspoon sea salt (or to your taste); 1 teaspoon pepper (or to your taste)

Servings: persons

20 large scallops
12 ounces whole wheat pasta (whatever type you like)
2 tablespoons extra virgin olive oil
2 tablespoons butter
3 garlic cloves, diced
1 onion, diced
2 tomatoes, finely chopped
2 cups white wine, your choice
1/2 cup chopped fresh basil
1/2 cup chopped fresh Italian parsley
fresh lemon juice
1 teaspoon sea salt (or to your taste)
1 teaspoon pepper (or to your taste)

1
Prepare the pasta al dente (cook in boiling water for 9 minutes). Sprinkle and toss with a little olive oil and set aside in a pasta dish.
2
Dry each scallop thoroughly and season with salt and pepper.
3
Warm the olive oil in a frying pan on a high heat.
4
Evenly space the scallops and cook for 2 minutes on one side. If are using a smaller size pan, you may have to do two or three batches.
5
After 2 minutes, flip the scallops and continue cooking them for an additional 1-2 minutes, then immediately remove them from the pan.
6
Add the butter and onions to the pan and saute the onions until they are tender, then add the garlic and tomatoes.
7
Add the white wine and stir to form a sauce then season with salt and pepper.
8
Coat the pasta with the sauce and add scallops.
9
Sprinkle with the herbs, add a couple of dashes of lemon juice and serve. I also like to add some crushed red pepper or crushed chipotle pepper but that is your call.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 20 large scallops, 12 ounces whole wheat pasta (whatever type you like), 2 tablespoons extra virgin olive oil, 2 tablespoons butter, and more.

Yes, Scallop Whole-Wheat Pasta 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.

That's it — enjoy your meal!

Scallop Whole-Wheat Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions