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Low-Fat Scallops in Garlic Butter Pasta

Cooking Connection



Quick and easy


Prep Time:

15 minutes

Cook Time:

8 minutes


4 servings


1  pound  bay scallops, patted dry

9  ounces  fresh angel hair pasta

6 to 8  cloves  garlic, finely chopped

1/2  cup  chopped parsley

1/4  teaspoon  lemon zest, optional

6  tablespoons  butter

3/4  cup  dry white wine

1/2  teaspoon  salt

1/2  teaspoon  pepper


Bring 3 quarts water to a boil in a 4-quart stockpot over high heat.

Meanwhile, chop garlic finely. Chop parsley and set aside.

Cook pasta in boiling water 1 to 2 minutes. Drain and set aside in large serving bowl.

Melt 1 teaspoon butter in a large, non-stick skillet over medium-high heat. Sauté scallops 2 to 3 minutes, stirring occasionally, until just firm. Remove scallops with a slotted spoon to bowl of pasta.

Add garlic to skillet; sauté 1 minute. Pour wine over garlic. Season with salt and pepper. Boil 5 minutes to reduce to about 1 cup liquid. Stir in parsley; add cornstarch solution and stir to thicken. Add remaining 1 teaspoon butter and stir.

Pour sauce over scallops and pasta. Toss to coat and serve.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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