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Pan Stew of Scallops, Peas and Pearl Onions

Pan Stew of Scallops, Peas and Pearl Onions Recipe

  • ½ pound dried pasta shells the same size as the scallops
  • 2 tablespoons extra virgin olive oil
  • 1 generous cup pearl onions, peeled
  • 1 pound scallops
  • 1½ teaspoons minced garlic
  • 1 cup dry white wine
  • 1 cup chicken stock or canned low-salt chicken broth
  • Salt and freshly ground pepper
  • 1½ cups shelled English peas (about 1¼ pounds unshelled)
  • 3 tablespoons coarsely chopped fresh basil
  • 1 teaspoon freshly grated lemon zest
  • 1½ tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon unsalted butter (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 497kcal (25%)
Total Fat 9g (14%)
Saturated Fat 1g (7%)
Cholesterol 37mg (12%)
Total Carbohydrate 61g
Dietary Fiber 5g
Sugars 9g
Protein 31g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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