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Scallops with Spaghetti

By: Susan D'Amore  
"'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.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 95 people have saved this

Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

Directions

  1. 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.
  2. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2007 by DRAGNLAW 
This was spectacular! I'm ashamed to admit I did not follow exactly, but only with what I had... MORE

 
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