Scallops and Pasta in Wine Sauce

Scallops and Pasta in Wine Sauce

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

Succulent pieces of scallops are sautéed in a butter and wine sauce and then tossed with hot pasta in this amazing dinner dish.


  • 1 pound fresh or frozen scallops, thawed
  • 6 ounces packaged dried plain fettuccine
  • 3 cups sliced fresh mushrooms
  • 4 medium carrots, thinly sliced (2 cups)
  • 8 green onions, sliced (1 cup)
  • 1/2 cup dry white wine
  • 1 tablespoon cornstarch
  • 1/2 teaspoon instant chicken bouillon granules
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 2 tablespoons snipped parsley
  • 1/2 teaspoon lemon-pepper


  1. Cook the pasta according to package directions, adding the mushrooms, carrots, and green onions to the pot during the last 7 minutes of cooking.
  2. In the meantime, combine the wine, cornstarch, and bouillon granules in a small bowl and set aside.
  3. Place the butter in a large sauté pan over medium-high heat. Once hot and shimmering, add the scallops, wine mixture, parsley, and lemon-pepper and sauté the mixture until the scallops turn opaque.
  4. Divide the pasta between 4 serving plates and then top with the scallop mixture. Serve immediately.

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