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sauteeing American, Italian
Red Scallop Pasta Recipe-1745

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Yield: Serves 4


  • 5 tablespoons unsalted butter
  • 1 cup fresh bread crumbs
  • 1 pound spaghetti
  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups fresh or canned plum tomatoes, peeled, seeded, and chopped
  • 1 pint fresh bay scallops
  • 1 teaspoon crushed hot pepper flakes, or to taste
  • 1/3 cup chopped fresh flat leaf parsley
  • Salt and freshly ground black pepper, to taste


In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the bread crumbs and cook, stirring occasionally, until toasted and golden, about 2 to 3 minutes. Pour crumbs out onto paper toweling and set aside.

In a large kettle of lightly salted boiling water, cook the spaghetti until al dente, about 12 minutes.

Meanwhile, in a large skillet over medium-low heat, melt the remaining 3 tablespoons butter with the oil. Add the garlic and sauté for 2 minutes until golden. Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon. When the sauce is heated through, add the scallops and cook for 3 minutes until the scallops are barely opaque. Stir in the pepper flakes and parsley and cook for another minute. Season with salt and pepper.

Drain the pasta. In a large skillet over high heat, add a few ladles of sauce. Add the pasta and another ladle of sauce and toss to coat. Divide the pasta into 4 warm bowls. Divide the remaining sauce among the bowls and sprinkle generously with the toasted bread crumbs. Serve immediately.

© 1997 Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

934kcal (47%)
237mg (24%)
19mg (32%)
227mcg RAE (8%)
102mg (34%)
826mg (34%)
12g (59%)
33g (51%)
9mg (52%)

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