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Sea Scallops with Cipollini Onions and Pasta
A FAMILY FEAST16Ingredients
40Minutes
480Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 lb. onions (ciplollini, pearl onions or boiling onions will also work in this recipe but cooking times will vary)
- 2 oz. pancetta (diced)
- 1 Tbsp. extra virgin olive oil
- 1 lb. sea scallops (muscle removed, rinsed and patted dry)
- 1/2 lb. shell (past,a or your favorite pasta of similar pasta thickness)
- 1 1/2 tsp. minced garlic
- 1 cup dry white wine
- 1 1/4 cups vegetable stock
- 1/2 tsp. sea salt (Kosher if sea salt is not available)
- 1/4 tsp. freshly ground black pepper
- 2 cups peas (fresh uncooked, about 100-125 fresh pea pods shucked, if sold that way., See note above if fresh peas aren’t available and you need to use frozen peas instead.)
- 3 Tbsp. fresh basil (chopped)
- 1 1/2 Tbsp. fresh flat leaf parsley (chopped)
- 1/2 lemon
- 1 Tbsp. unsalted butter
- 1/2 cup grated Parmesan cheese (plus more for serving)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium900mg38% |
| Potassium820mg23% |
| Protein31g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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