Summary

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 a pretty expensive main course. Not a lot of people made this recipe, and 2 would say it hit the spot. It is brought to you by Foodista. If you have butter, parmesan cheese, round chives, and a few other ingredients on hand, you can make it. With a spoonacular score of 42%, this dish is good. Easy Scallop Pasta, Quick 'n Easy Pasta, and Quick and Easy Pasta Toss are very similar to this recipe.

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. Add the butter and stir to create the pan sauce. 6. Add back the pasta, chopped chives and grated Parmesan cheese and mix thoroughly.

Ingredients

• 1 scallops, patted dry and warmed to room temperature (about 30 minutes)
• 2 dry Japanese ramen noodles (available from Amazon)
• 3 garlic, minced
• 4 sesame oil
• 5 sauvignon blanc white wine
• 6 unsalted butter
• 7 grated Parmesan cheese
• 8 thin round chives, 6 uncut for plating, the rest left long for garnish
• 9 zest and juice from lemon
• 10 sea salt, fresh ground pepper and granulated garlic

Directions

• 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.
• 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.