Scallops Over Angel Hair In a Garlic, Shallot and White Wine Sauce
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 6
Weight Watchers Info: 9 PointsPlus per serving
  • 1 pound fresh bay or sea scallops (I used bay scallops)
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 8 tablespoons (1 stick) unsalted butter, divided (I used light butter)
  • 1 cup chopped shallots (about 2 large)
  • 2 garlic cloves, minced
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ⅔ cup dry white wine
  • 2 lemons, cut in ½
  • 1 pound cooked angel hair pasta (I used whole wheat)
  • *The ingredients are already doubled.
Ina’s Instructions
  1. If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
My Additional Instructions
  1. Boil the pasta while preparing the scallops and sauce.
  2. Drain pasta and transfer to a family-size serving bowl. Pour the entire pan of scallops and sauce over the pasta, and toss well to evenly coat.
  3. Serve immediately.
I doubled the ingredients for 6 servings.
Recipe by The Taste Place at