Published February 1, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 25 min
Prep Time: 10 min | Cook Time: 15 min
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Serving size: |
4 oz. scallops; 4 oz. pasta |
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Calories per serving: |
436 |
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Total Fat 2.6g |
4% |
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Cholesterol 37mg |
12% |
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Sodium 405mg |
17% |
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Serving size: |
4 oz. scallops; 4 oz. pasta |
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Calories per serving: |
436 |
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% Daily Value* |
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Total Fat 2.6g |
4% |
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Saturated Fat 0.1g |
1% |
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Cholesterol 37mg |
12% |
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Sodium 405mg |
17% |
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Total Carbohydrate 69.0g |
23% |
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Dietary Fiber 4.0g |
16% |
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Protein 31.0g |
43% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 cup white wine
- 1/2 cup bottled clam juice
- 1/2 cup water
- 1 lb. sea scallops
- 12 oz. linguine, cooked according to package directions
- 4 Roma tomatoes, diced
- 3 Tbsp. chopped fresh basil
- 1/4 tsp. salt
- 1/4 tsp. crushed red pepper flakes
Step by Step:
- Bring wine, clam juice, and water to a boil over medium-high heat in a medium saucepan. Reduce heat to low (or until liquid is barely simmering); add scallops.
- Cover and cook over low heat 4 to 5 minutes, or until scallops are no longer translucent in center. Occasionally check to make sure there are no bubbles in the cooking liquid.
- If you have a thermometer, the liquid should be somewhere between 185° and 200°F. Remove scallops with a slotted spoon.
- Simmer poaching liquid over medium-high heat 8 to 10 minutes or until reduced by half. Stir in hot cooked linguine, tomatoes, and next 3 ingredients; toss well. Transfer pasta to serving bowls and top with poached scallops.
