Scallops With Capellini And Pine Nuts – a delicious recipe with capellini pasta, olive oil, garlic, salt, fresh basil, margarine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook pasta according to directions without salt or oil; drain, reserving 1/4 cup cooking liquid. Place liquid in large serving bowl along with drained pasta. Meanwhile, in a large nonstick skillet, heat oil, add garlic and cook over medium-low 2 or 3 minutes, stirring often until softened. Stir in scallops, salt and crushed red pepper. Cook over medium 2 to 4 minutes, stirring occasionally, until scallops are opaque in center. Remove from heat, stir in basil. Pour sauce over pasta; add margarine or butter and pine nuts and toss to mix. Serve immediately.
2
NOTE: To toast pine nuts: Heat oven to 325 degrees. Spread pine nuts in small flat baking pan and bake 10 to 12 minutes or until golden.
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 8 ingredients. The key ingredients include: 12 ounces capellini pasta, 1 tablespoon olive oil, 2 teaspoons minced garlic, 1 pound bay or sea scallops (halve sea scallops), and more.
Yes, Scallops With Capellini And Pine Nuts 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.
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