Basil Scallops with Spinach Fettuccine

Oxmoor House
Basil Scallops with Spinach FettuccineRecipe
Photo: Oxmoor House
4 servings (serving size: about 3/4 cup scallops and 1 cup pasta)


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8 ounces uncooked spinach fettuccine
1 1/2 pounds sea scallops
3/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons extravirgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil
1/4 teaspoon salt
3/4 cup dry white wine or low-sodium chicken broth
1/3 cup finely chopped green onion (about 2)
3 tablespoons chopped fresh parsley


Prep: 2 Minutes
Cook: 15 Minutes

Cook pasta according to package directions, omitting salt and fat. Drain.

Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.

Combine olive oil and next 3 ingredients; set aside.

Place same pan over high heat until hot. Add wine and green onions, and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.

Created date

April 2008

Nutritional Information

Calories 375
Caloriesfromfat 23 %
Fat 9.7 g
Satfat 1.1 g
Monofat 5.2 g
Polyfat 1.1 g
Protein 34.8 g
Carbohydrate 36.9 g
Fiber 2.1 g
Cholesterol 56 mg
Iron 2.7 mg
Sodium 635 mg
Calcium 94 mg