Quick and Easy Scallop Pasta
If you have roughly 45 minutes to spend in the kitchen, Quick and Easy Scallop Pasta might be a spectacular pescatarian recipe to try. This recipe serves 2 and costs $3.35 per serving. One portion of this dish contains around 25g of protein, 43g of fat, and a total of 755 calories. It works well as
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 6 large scallops
- 6 oz japanese ramen noodles
- 3 large cloves garlic
- 2 T sesame oil
- 0.25 C sauvignon blanc white wine
- 2 T butter
- 0.25 C parmesan cheese
- 12 round chives
- 1 lemon zest
- 2 servings sea salt
Instructions
- 1
After patting the room temperature scallops dry, salt, pepper and apply granulated garlic to both sides.
- 2
Start the ramen noodles boiling. When boiled for 4 minutes, drain, rinse and shake dry. Reserve until needed.
- 3
Heat the oil to medium-high heat in a 12 inch non-stick saute pan. When hot, place the scallops in the pan and cook for three minutes on one side. Carefully turn them and cook for another three minutes then remove and reserve in a warming oven with the plates until serving.
- 4
Reduce the pan heat to medium and place the minced garlic in the pan. Cook for about 1 to 1 minutes.
- 5
Carefully pour in the wine and deglaze the pan, stirring up all of the little brown bits of scallop.
- 6
Add the butter and stir to create the pan sauce.
- 7
Add back the pasta, chopped chives and grated Parmesan cheese and mix thoroughly.