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Nutrition Facts
Serving Size 256 g
(Approx. 4 Servings)
Amount Per Serving
Calories 630 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 720 mg 30%
Total Carbohydrate 57 g 19%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 45 g
Vitamin A 30% Iron 35%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Scallops in Garlic Butter Pasta

Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
4  People


Recipe makes 4 Servings

9 Oz angel hair capellini
6 Tbsp unsalted butter
1 Lb bay scallops, patted dry
7 garlic cloves, peeled and chopped
3/4 cup(s) dry white wine
1/2 Tsp iodized salt
1/2 Tsp black pepper
1/2 cup(s) fresh parsley, chopped
1/4 Tsp lemon, zested
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Bring 3 quarts water to a boil in a 4-quart stockpot over high heat.
Cook pasta in boiling water 1 - 2 minutes, drain and set aside in large serving bowl.
Melt 3 tablespoons butter in a large, non-stick skillet over medium-high heat.
Sauté scallops 2 - 3 minutes, stirring occasionally, until just firm. Remove scallops with a slotted spoon and place in the bowl of pasta.
Add garlic to skillet; sauté for 1 minute, then pour wine over garlic.
Season with salt and pepper and bring to a simmer and allow the sauce to reduce slightly. (5-6min)
Stir in parsley and add remaining 3 tablespoons butter; stir to thicken.
Pour sauce over scallops and pasta. Toss to coat, top with lemon zest and serve.



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