The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (30)
Scallop Pasta
NUTRITION · PER SERVING20M COOK
CAL 30%·PRO 54%
CARBS 52G35% OF CAL
3G FIBER45G OTHER4G TOTAL SUGAR
FAT 31G46% OF CAL
6G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender scallops with garlic, lemon, and red pepper flakes tossed over spaghetti in a light cream sauce. Restaurant-quality in 20 minutes; elegant enough for date night.
mainitalianpastashellfish🍲 stockpot🍳 skillet
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Kosher salt
- 8 ounces spaghetti
- 1 pound sea scallops ((about 12 to 16 scallops), muscle removed)
- Ground black pepper
- 1/3 cup plus 2 tablespoons extra virgin olive oil
- 1 shallot, (finely chopped)
- 4 large garlic cloves, (minced)
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1 large lemon, (zested and juiced)
- 1/2 cup whole milk
- 1/2 cup grated Parmesan
- 1 cup chopped parsley leaves
At a glance
PER SERVING · TIME 20M
CAL 30%·PRO 54%
CARBS 52G35% OF CAL
3G FIBER45G OTHER4G TOTAL SUGAR
FAT 31G46% OF CAL
6G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1134mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 415mg
- Calcium
- 198mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.