Scallop and Pasta Toss

Name: Scallop and Pasta Toss
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams fresh bay scallops; 118 milliliters sliced carrot; 473 milliliters diagonally sliced celery; 2 garlic cloves, minced; 118 milliliters sliced green onions (about 2 onions); 1 teaspoons ground ginger; 1 Tbsp reduced-calorie margarine; 237 milliliters sliced mushrooms; 0 teaspoons pepper; 0 teaspoons salt; 946 milliliters cooked spinach linguine (cooked without salt or fat); 2 Tbsps water; 2 teaspoons white wine Worcestershire sauce

Need a gluten free, dairy free, whole 30, and pescatarian main course? Scallop and Pasta Toss could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains around 13g of protein, 4g of fat, and a total of 120 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have bay scallops, carrot, mushrooms, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Coat a large nonstick skillet with cooking spray; add margarine.

Ingredients you will need

Cooking Spray

Margarine

Equipment you will use

Frying Pan

Place over medium-high heat until margarine melts.

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Margarine

Add celery and next 4 ingredients; saut until crisp-tender.

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Celery

Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.

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Scallops

Place pasta in a large serving bowl; add scallop mixture, and toss gently.

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Scallops

Pasta

Equipment you will use

Bowl

Serve immediately.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

340grams

fresh bay scallops 118milliliters

sliced carrot 473milliliters

diagonally sliced celery 2

garlic cloves, minced 118milliliters

sliced green onions (about 2 onions)1teaspoons

ground ginger 1Tbsp

reduced-calorie margarine 237milliliters

sliced mushrooms 0teaspoons

pepper 0teaspoons

salt 946milliliters

cooked spinach linguine (cooked without salt or fat)2Tbsps

water 2teaspoons

white wine Worcestershire sauce

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.