Try this Scallop and Pine Nut Sauce with Spaghettini A recipe, or contribute your own.
Suggest a better descriptionWash the scallops. Remove the tough tendon on the side and dry well on paper towels. In a large saucepan or flame-proof casserole, heat the oil. Add the garlic and cook over moderately low heat until softened but not browned, about 3 minutes. Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with 1/2 tsp. of the salt and all of the pepper. Bring a large pot of water to a boil. Add the remaining 2 tablespoons salt and the spaghettini. Cook the pasta until al dente, 8 to 10 minutes. Meanwhile, add the scallops to the garlic and pine nut sauce. Cook over high heat, tossing frequently, until the scallops are just opaque throughout, 2 to 3 minutes. Remove from the heat and season with an additional pinch of salt and pepper. Drain the spaghettini, add to the scallops and toss. Add the butter and basil and toss again. Serve hot. Makes 6 to 8 servings. Source: The Best of Food & Wine, the Italian Collection. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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Serving Size: 1 To 8 serv. (159g) | ||
Recipe Makes: 6 To 8 serv. | ||
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Calories: 424 | ||
Calories from Fat: 96 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 24.6mg | 8 % | |
Sodium 125.1mg | 4 % | |
Potassium 414.4mg | 11 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 55.4g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 424
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