Capellini With Scallops
Delicate capellini pasta tossed with tender scallops, garlic, parsley, and butter creates a flavorful, light dish perfect for seafood lovers and elegant weeknight dinners.
Ingredients
Instructions
- Cook the capellini according to the package directions.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- While the pasta cooks, heat oil in a skillet.
- Add minced garlic and cook for about 3 minutes.
- Stir in scallops, parsley, salt, and butter.
- Cook over medium heat for about 5 minutes.
- Pour the scallop mixture over the cooked pasta.
- Serve with grated cheese.
Tips & Substitutions
To enhance the flavor, consider using freshly chopped parsley instead of dried. If bay scallops are unavailable, you can substitute with sea scallops, just cut them into smaller pieces. For a bit of heat, add a pinch of red pepper flakes when cooking the garlic. Additionally, using a high-quality olive oil will elevate the dish. This recipe is reminiscent of Italian recipes that highlight seafood.
Serving Suggestions
Serve this dish with a light salad or garlic bread for a complete meal. A glass of white wine, such as Pinot Grigio, pairs beautifully with the scallops. For an extra touch, sprinkle freshly grated Parmesan cheese on top before serving. This recipe also works well alongside Pasta Ala Puttanesca for a seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of reserved pasta water to help revive the sauce. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Capellini With Scallops contains roughly 946 calories, with 36g protein, 48g carbohydrates, and 78g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (188% of the Daily Value), and dietary fiber (133% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2191mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used, but ensure they are fully thawed and patted dry before cooking to achieve a nice sear. This helps avoid excess moisture, which can prevent browning.
What can I substitute for capellini?
If capellini is not available, you can substitute with angel hair pasta or even linguine; both will work well with the scallop sauce. Adjust cooking times as needed to ensure the pasta is cooked al dente.
How can I make this dish dairy-free?
To make this dish dairy-free, substitute the butter with a plant-based alternative like olive oil or coconut oil. You can also use nutritional yeast as a cheese substitute for added flavor without dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).