Spaghettini with Scallop Arrabbiata

Spaghettini with Scallop Arrabbiata 580 Author: Canadian Living Credits: Spaghettini with Scallop Arrabbiata 580

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 12 oz spaghettini
  • 16 sea scallops (about 14 oz/400 g)
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 oz pancetta coarsely chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon hot pepper flakes
  • 1/4 teaspoon pepper
  • 1 can (19 oz/540 mL) whole tomatoes
  • 2 tablespoons chopped fresh parsley

Method

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside.

In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.

Add onion, garlic, hot pepper flakes, pepper and remaining salt; cook, stirring occasionally, until onion is softened, about 5 minutes.

Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.

Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.

More scallop recipes:

Nutritional facts Per each of 6 servings: about

  • Sodium 810 mg
  • Protein 20 g
  • Calories 372.0
  • Total fat 10 g
  • Potassium 465 mg
  • Cholesterol 28 mg
  • Saturated fat 3 g
  • Total carbohydrate 49 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 58.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spaghettini with Scallop Arrabbiata

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