Scallops With Capellini And Pine Nuts Recipes
SPICY SCALLOPS WITH CAPELLINI
Make and share this Spicy Scallops With Capellini recipe from Food.com.
Provided by mermaidmagic
Categories Low Cholesterol
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°.
- In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
- Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
- Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.
- Drain; transfer to a serving bowl.
- Add the scallops and their juices, toss well and serve immediately.
Nutrition Facts : Calories 506.9, Fat 22, SaturatedFat 3, Cholesterol 37.5, Sodium 188.5, Carbohydrate 46.5, Fiber 2, Sugar 1.2, Protein 26.7
SCALLOPS WITH CAPELLINI AND PINE NUTS
Steps:
- Cook pasta according to directions without salt or oil; drain, reserving 1/4 cup cooking liquid. Place liquid in large serving bowl along with drained pasta. Meanwhile, in a large nonstick skillet, heat oil, add garlic and cook over medium-low 2 or 3 minutes, stirring often until softened. Stir in scallops, salt and crushed red pepper. Cook over medium 2 to 4 minutes, stirring occasionally, until scallops are opaque in center. Remove from heat, stir in basil. Pour sauce over pasta; add margarine or butter and pine nuts and toss to mix. Serve immediately. NOTE: To toast pine nuts: Heat oven to 325 degrees. Spread pine nuts in small flat baking pan and bake 10 to 12 minutes or until golden. Per serving: 333 calories, 21 grams protein, 7 grams fat (19 percent calories from fat), 1 gram saturated fat, 45 grams carbohydrate, 25 milligrams cholesterol, 246 milligrams sodium, 2 grams fiber.
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