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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 4 servings |
||
| Calories 506 | ||
| Calories from Fat 198 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.0g | 33% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 14.9g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 188mg | 7% | |
| Potassium 489mg | 13% | |
| Total Carbohydrate 46.5g | 15% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 1.2g | ||
| Protein 26.7g | 53% | |
Spicy Scallops With Capellini
By: mermaidmagic
Feb 15, 2005
From Food & Wine
SERVES 4
Ingredients
- 1 lb sea scallops, quartered if large
- 6 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine
- 2 tablespoons flat leaf parsley, coarsely chopped
- 1 tablespoon garlic, minced
- 1 small dried chipotle chile, with seeds,stemmed and chopped
- fine sea salt
- 1/2 lb capellini
Directions
1
Preheat the oven to 400°.2
In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.3
Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.4
Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.5
Drain; transfer to a serving bowl.6
Add the scallops and their juices, toss well and serve immediately.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Paula5
On Mar 1, 2005
I think this is the best scallop-pasta recipe I've ever tried. It's simple, yet so flavorful. The capellini is just the right size and texture to go with delicate scallops, and the chipotle and garlic give it a kick without overpowering the scallops. This is very nice for a work night, too — doesn't take too much time. Thanks!
From: Andrea in NH
On May 23, 2005
We like spicy foods and sometimes it is hard to give scallops some zip. This recipe does a great job at that. It is a nice balance with the pasta.
From: Pets'R'us
On Mar 12, 2005
A fantastic recipe..everything was right about it! The type of pasta, the amount of heat..it was all there but not overpowering. When I served it I added some more chopped parsley and drizzled 2 tablespoons of cream over the pasta..thanks for this keeper!
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