Scallop Kebabs with Pasta and Basil Butter

Scallop Kebabs with Pasta and Basil Butter

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Servings: 4
Calories: 378


  • 8 scallops
  • 8 oz pasta spirals noodles or ribbons
  • 1 medium onion or two shallots, peeled and finely chopped
  • 6 tablespoons dry white wine
  • 1/2 pint fish stock
  • 1 small carrot peeled and finely chopped
  • 1 stick of celery scrubbed and finely chopped
  • 2 oz gchilled butter
  • 1 tablespoon basil finely chopped, to taste
  • Freshly ground black pepper


  • Unless you have bought the scallops ready prepared, open and trim them.
  • Slice each white lobe in half, and thread onto 4 lightly oiled skewers, interspersing occasionally with the pink corals.
  • Cook the pasta in lots of boiling water to which you can add a drop of oil to prevent the pasta sticking.
  • Drain and keep warm on a large serving plate
  • Now make the basil butter. Put the onion, wine, stock, carrot, and celery in a pan, bring to the boil and continue boiling until reduced by half
  • Strain through a sieve, then return to the pan.
  • Bring the liquid back to the boil, drop pieces of the chilled butter and whisk in until the sauce is creamy.
  • Now add the basil and a sprinkling of freshly ground black pepper. Keep warm,
  • Light the grill and let it get hot. Grill the scallops, turning occasionally until golden brown - about 4 or 5 minutes.
  • Lay them on the bed of pasta, pour the sauce all over and serve immediately.
Calories: 378 kcal
Carbohydrates: 48 g
Protein: 13 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 38 mg
Sodium: 424 mg
Potassium: 351 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 2937 IU
Vitamin C: 3 mg
Calcium: 50 mg
Iron: 1 mg
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