Fettuccine And Scallops With Wine Sauce
A delightful blend of tender scallops, fresh vegetables, and a savory wine sauce served over pasta, perfect for a quick, elegant meal everyone will enjoy.
Ingredients
Instructions
- Thaw scallops if frozen, then cut any large scallops in half.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, sauté sliced mushrooms, sliced carrots, and sliced green onions until tender.
- Add scallops to the skillet and cook until they turn opaque, about 3-4 minutes.
- In a small bowl, mix dry white wine, cornstarch, and instant chicken bouillon granules until smooth.
- Pour the wine mixture into the skillet with the vegetables and scallops.
- Cook and stir until the sauce thickens, about 2-3 minutes.
- Stir in snipped parsley and serve the scallops and vegetables over cooked pasta.
Tips & Substitutions
For a richer flavor, consider using a dry white wine with a fruity profile, such as Sauvignon Blanc. If scallops are unavailable, shrimp or chicken could be great alternatives. To enhance the dish, add minced garlic to the sautéed vegetables. For a lighter option, substitute whole wheat fettuccine or gluten-free pasta. Remember to check the doneness of the scallops; they should be opaque but not overcooked.
Serving Suggestions
Serve the fettuccine and scallops with a side of garlic bread and a fresh green salad for a well-rounded meal. A crisp white wine pairs beautifully with this dish, enhancing the flavors of the scallops and wine sauce. For a comforting touch, consider serving it alongside a bowl of Fresh Tomato And Basil Sauce to complement the main dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta and scallops in a skillet over low heat to avoid overcooking. You can add a splash of wine or broth to the pan to help moisten the dish and revive the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine And Scallops With Wine Sauce contains roughly 945 calories, with 12g protein, 219g carbohydrates, and 2g fat. It is an excellent source of vitamin D (236% of the Daily Value), vitamin A (169% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of calcium. It also contributes 14g of dietary fiber toward your daily target.
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. Just ensure they are fully thawed before cooking. Pat them dry to achieve a nice sear and enhance their flavor. This will also help avoid excess moisture in the dish.
What can I substitute for white wine?
If you prefer not to use white wine, you can substitute it with chicken broth or vegetable broth mixed with a splash of lemon juice. This will provide acidity and flavor without the alcohol.
How do I know when the scallops are perfectly cooked?
Scallops are done cooking when they turn opaque and firm to the touch, usually taking about 3-4 minutes per side. Avoid overcooking, as they can become tough and rubbery. A perfectly cooked scallop will have a slightly golden crust on the outside.
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).