Scallops with Pasta

This recipe is from a magazine “Taste of Home Comfort Food Diet Cookbook” I got on my birthday from my Son and Daughter in Law and this just the latest of the recipes we have tried from it with no complaints yet. With my primary client following Weight Watchers points plus it is very helpful as it has all the nutritional information at the bottom of each recipe. This one has an 8 point value. While scallops have always been one of my favourites my client is not a seafood aficionado but she did enjoy this recipe.

Scallops with Pasta


For four servings ( I reduced and made for 2)

  • 8 ounces of spaghettini nests (2 to three each) ( recipe called for angel hair)
  • 3/4 pound small sea scallops ( recipe called for bay scallops)
  • 2 tsps olive oil divided
  • 1 small onion chopped
  • 1 clove of garlic ( recipe called for 2)
  • 1 cup vegetable broth
  • 1/4 cup dry white wine
  • 2 tbsps of lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper (recipe called for 1/8)
  • 2 tsps of cornstarch
  • 2 tsps of water
  • 1/4 cup of minced fresh parsley


  1. Cook the scallops in a non stick frypan, coated with cooking spray in a tsp of oil until firm and opaque remove and keep warm
  2. Meanwhile start the pasta according to package directions
  3. In the same frypan as in 1 above saute onion in last tsp of oil
  4. Stir in broth, wine, lemon juice salt and pepper and bring to boil
  5. Add garlic and cook 1 minute longer
  6. Combine cornstarch and water until smooth
  7. Gradually add cornstarch water mixture to pan
  8. Bring to boil again and stir for 2 minutes or until thickened
  9. Stir in parsley and add scallops back in until heated through.
  10. Drain pasta and serve with scallops and sauce
  11. Sprinkle with parmesan
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