Scallops with Spaghetti
Scallops with Spaghetti is a pescatarian main course. One portion of this dish contains roughly 22g of protein, 12g of fat, and a total of 398 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 25 minutes. A mixture of butter, pepper, spaghetti, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm.
In the same skillet, stir-fry the carrots, beans and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper.
Add scallops and spaghetti to the vegetable mixture; toss to coat.
Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc
Pinot Noir, Chardonnay, and Chenin Blanc 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. One wine you could try is Crossbow Sonoma Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.
Crossbow Sonoma Pinot NoirAged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.