Pasta with Scallop and Wine Sauce


A light dish for a lazy summer meal, this recipe makes 4 servings and matches beautifully with Sauvignon Blanc, Chardonnay or white blends.


* 12 ounces fresh or frozen scallops

* 1/4 cup chopped onion

* 1 clove garlic, minced

* 1 tablespoon butter or margarine

* 1/2 cup dry white wine

* 1 teaspoon dried basil, crushed

* 1/4 teaspoon salt

* 1/4 teaspoon dried oregano, crushed

* 1 tablespoon cold water

* 2 teaspoons cornstarch

* 2 medium tomatoes, seeded and chopped (about 1 cup)

* 6 ounces hot cooked spaghetti, fettuccine or linguine

* 1/4 cup grated Parmesan cheese

* 2 tablespoons snipped parsley


1. Thaw scallops (if frozen). Halve any large scallops. In a saucepan, cook onion and garlic in butter or margarine until tender but not brown. Stir in wine, basil, salt and oregano. Bring to boiling; add scallops. Return to boiling.

2. Meanwhile, stir together water and cornstarch. Stir cornstarch mixture into boiling scallop mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Scallops should be opaque. Stir in chopped tomatoes.

3. Toss hot cooked spaghetti, fettuccine or linguine with scallop mixture, Parmesan cheese and parsley.

Posted in Food and Wine Pairings/Recipes
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