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Scallops with Spaghetti

 Scallops with Spaghetti
"My mom used to serve this speedy stir-fry when I was young," shares Susan D'Amore of West Chester, Pennsylvania. "Now it's one of my family's most-requested dinners. It tastes great with shrimp, too."
4 ServingsPrep/Total Time: 25 min.


  • 1 package (7 ounces) spaghetti
  • 1 pound sea scallops
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1-1/2 cups julienned carrots
  • 1-1/2 cups frozen French-style green beans, thawed
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 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. Drain spaghetti. Add scallops and spaghetti to the vegetable
  • mixture; toss to coat. Yield: 4 servings.
Nutritional Facts: 1 cup equals 422 calories,

2 of 2

Scallops with Spaghetti (continued)

Nutritional Facts: 12 g fat (3 g saturated fat), 45 mg cholesterol, 383 mg sodium, 52 g carbohydrate, 5 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.