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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
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Pasta with Garlicky Tomato Sauce & Bay Scallopsis a quick, no-fuss meal that will impress any guest. Bursting with juicy tomatoes, heart-healthy garlic and briny, protein-rich scallops, this dish is elevated with a restaurant-worthy white wine sauce. Added at the end of the cooking time to ensure the perfect texture, zucchini brings additional fiber, and the fresh basil brightens the dish. Keep reading for our expert tips on how to properly prepare and cook your scallops, as well as ingredient substitution recommendations to use what you already have at home.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8ouncesthinwhole-wheat spaghetti2tablespoonsextra-virgin olive oil, divided1poundbayscallops, tough side muscle removed, patted dry1tablespoonfinely choppedgarlic3cupsmixedcherry tomatoes(16ounces)1teaspoonsalt¼cupdrywhite wine1mediumzucchini, chopped¼cupchopped fresh basil, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
8ouncesthinwhole-wheat spaghetti
2tablespoonsextra-virgin olive oil, divided
1poundbayscallops, tough side muscle removed, patted dry
1tablespoonfinely choppedgarlic
3cupsmixedcherry tomatoes(16ounces)
1teaspoonsalt
¼cupdrywhite wine
1mediumzucchini, chopped
¼cupchopped fresh basil, plus more for garnish
DirectionsBring a medium pot of water to a boil over high heat. Add 8 ounces spaghetti; cook according to package directions for al dente. Drain the pasta, reserving 1½ cups cooking water; return the pasta to the pot.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerMeanwhile, cook the scallops. Working in 2 batches, heat 1½ teaspoons oil in a large nonstick skillet over medium heat. Add half of the scallops; cook, undisturbed, until lightly browned on the bottoms, about 4 minutes. Flip and continue to cook, stirring often, until just cooked through, about 1 minute; transfer to a large plate. Repeat the process with 1½ teaspoons oil and the remaining scallops. Do not wipe the skillet clean.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerAdd the remaining 1 tablespoon oil to the skillet; heat over medium-high heat. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes are softened and begin to burst, about 6 minutes. Add ¼ cup pasta cooking water and ¼ cup wine. Lightly crush some of the tomatoes with the back of a spoon. Add the chopped zucchini; bring to a simmer. Simmer, stirring occasionally, until the sauce slightly thickens, about 3 minutes. Stir in the pasta and ¼ cup basil; cook, stirring and tossing constantly and adding more pasta water as needed, ¼ cup at a time, until the sauce thickens and coats the pasta, about 3 minutes. Stir in the scallops. Garnish with additional basil, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerNutrition InformationServing Size: 1¾ cupsCalories 392, Fat 9g, Saturated Fat 1g, Cholesterol 40mg, Carbohydrates 51g, Total Sugars 5g, Added Sugars 0g, Protein 29g, Fiber 7g, Sodium 775mg, Potassium 986mgFrequently Asked QuestionsThe primary differences between sea scallops and bay scallops are size and taste. Sea scallops are about three times larger than bay scallops. Bay scallops are the sweetest and most tender.Press on the scallop. If it feels firm and not mushy, that’s a good indication it is fully cooked. You should see browning on the outside. Then, cut one in half to check the inside—it should be opaque.Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add 1 teaspoon water, cover and microwave on High for 30 seconds. Check the scallops and repeat until the desired temperature is reached.Here are some of our favorite salad and bread recipes that would pair excellently with scallop pasta:Butter Lettuce Salad,Snap Pea Salad with Lemon and Feta,Chopped Cucumber & Tomato Salad with Lemon,Grilled French Breadand our specialGarlic Butterrecipe, which easily complements bakery bread and rolls.EatingWell.com, December 2024
Directions
Bring a medium pot of water to a boil over high heat. Add 8 ounces spaghetti; cook according to package directions for al dente. Drain the pasta, reserving 1½ cups cooking water; return the pasta to the pot.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerMeanwhile, cook the scallops. Working in 2 batches, heat 1½ teaspoons oil in a large nonstick skillet over medium heat. Add half of the scallops; cook, undisturbed, until lightly browned on the bottoms, about 4 minutes. Flip and continue to cook, stirring often, until just cooked through, about 1 minute; transfer to a large plate. Repeat the process with 1½ teaspoons oil and the remaining scallops. Do not wipe the skillet clean.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerAdd the remaining 1 tablespoon oil to the skillet; heat over medium-high heat. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes are softened and begin to burst, about 6 minutes. Add ¼ cup pasta cooking water and ¼ cup wine. Lightly crush some of the tomatoes with the back of a spoon. Add the chopped zucchini; bring to a simmer. Simmer, stirring occasionally, until the sauce slightly thickens, about 3 minutes. Stir in the pasta and ¼ cup basil; cook, stirring and tossing constantly and adding more pasta water as needed, ¼ cup at a time, until the sauce thickens and coats the pasta, about 3 minutes. Stir in the scallops. Garnish with additional basil, if desired.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerNutrition InformationServing Size: 1¾ cupsCalories 392, Fat 9g, Saturated Fat 1g, Cholesterol 40mg, Carbohydrates 51g, Total Sugars 5g, Added Sugars 0g, Protein 29g, Fiber 7g, Sodium 775mg, Potassium 986mgFrequently Asked QuestionsThe primary differences between sea scallops and bay scallops are size and taste. Sea scallops are about three times larger than bay scallops. Bay scallops are the sweetest and most tender.Press on the scallop. If it feels firm and not mushy, that’s a good indication it is fully cooked. You should see browning on the outside. Then, cut one in half to check the inside—it should be opaque.Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add 1 teaspoon water, cover and microwave on High for 30 seconds. Check the scallops and repeat until the desired temperature is reached.Here are some of our favorite salad and bread recipes that would pair excellently with scallop pasta:Butter Lettuce Salad,Snap Pea Salad with Lemon and Feta,Chopped Cucumber & Tomato Salad with Lemon,Grilled French Breadand our specialGarlic Butterrecipe, which easily complements bakery bread and rolls.
Bring a medium pot of water to a boil over high heat. Add 8 ounces spaghetti; cook according to package directions for al dente. Drain the pasta, reserving 1½ cups cooking water; return the pasta to the pot.
Meanwhile, cook the scallops. Working in 2 batches, heat 1½ teaspoons oil in a large nonstick skillet over medium heat. Add half of the scallops; cook, undisturbed, until lightly browned on the bottoms, about 4 minutes. Flip and continue to cook, stirring often, until just cooked through, about 1 minute; transfer to a large plate. Repeat the process with 1½ teaspoons oil and the remaining scallops. Do not wipe the skillet clean.
Add the remaining 1 tablespoon oil to the skillet; heat over medium-high heat. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes are softened and begin to burst, about 6 minutes. Add ¼ cup pasta cooking water and ¼ cup wine. Lightly crush some of the tomatoes with the back of a spoon. Add the chopped zucchini; bring to a simmer. Simmer, stirring occasionally, until the sauce slightly thickens, about 3 minutes. Stir in the pasta and ¼ cup basil; cook, stirring and tossing constantly and adding more pasta water as needed, ¼ cup at a time, until the sauce thickens and coats the pasta, about 3 minutes. Stir in the scallops. Garnish with additional basil, if desired.
Nutrition InformationServing Size: 1¾ cupsCalories 392, Fat 9g, Saturated Fat 1g, Cholesterol 40mg, Carbohydrates 51g, Total Sugars 5g, Added Sugars 0g, Protein 29g, Fiber 7g, Sodium 775mg, Potassium 986mg
Nutrition Information
Serving Size: 1¾ cupsCalories 392, Fat 9g, Saturated Fat 1g, Cholesterol 40mg, Carbohydrates 51g, Total Sugars 5g, Added Sugars 0g, Protein 29g, Fiber 7g, Sodium 775mg, Potassium 986mg
Serving Size: 1¾ cups
Calories 392, Fat 9g, Saturated Fat 1g, Cholesterol 40mg, Carbohydrates 51g, Total Sugars 5g, Added Sugars 0g, Protein 29g, Fiber 7g, Sodium 775mg, Potassium 986mg
Frequently Asked QuestionsThe primary differences between sea scallops and bay scallops are size and taste. Sea scallops are about three times larger than bay scallops. Bay scallops are the sweetest and most tender.Press on the scallop. If it feels firm and not mushy, that’s a good indication it is fully cooked. You should see browning on the outside. Then, cut one in half to check the inside—it should be opaque.Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add 1 teaspoon water, cover and microwave on High for 30 seconds. Check the scallops and repeat until the desired temperature is reached.Here are some of our favorite salad and bread recipes that would pair excellently with scallop pasta:Butter Lettuce Salad,Snap Pea Salad with Lemon and Feta,Chopped Cucumber & Tomato Salad with Lemon,Grilled French Breadand our specialGarlic Butterrecipe, which easily complements bakery bread and rolls.
Frequently Asked Questions
The primary differences between sea scallops and bay scallops are size and taste. Sea scallops are about three times larger than bay scallops. Bay scallops are the sweetest and most tender.
Press on the scallop. If it feels firm and not mushy, that’s a good indication it is fully cooked. You should see browning on the outside. Then, cut one in half to check the inside—it should be opaque.
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add 1 teaspoon water, cover and microwave on High for 30 seconds. Check the scallops and repeat until the desired temperature is reached.
Here are some of our favorite salad and bread recipes that would pair excellently with scallop pasta:Butter Lettuce Salad,Snap Pea Salad with Lemon and Feta,Chopped Cucumber & Tomato Salad with Lemon,Grilled French Breadand our specialGarlic Butterrecipe, which easily complements bakery bread and rolls.
EatingWell.com, December 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
