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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.'"

Rate/Review | Read Reviews (3)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

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

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.