Scallops with Spaghetti Recipe

  • 1 (7 ounce) package spaghetti
  • 1 pound sea scallops
  • 4 garlic cloves, minced
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon butter
  • 1 1/2 cups julienned carrots
  • 1 1/2 cups frozen French-style green beans, thawed
  • 1 sweet red pepper, julienned
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet or wok, stir-fry scallops and garlic in oil and butter for 5 minutes or until scallops are opaque; remove and keep warm.
  2. In the same skillet, stir-fry the carrots, beans and red pepper until crisp-tender. Stir in the lemon juice, parsley, basil, salt and pepper. Drain spaghetti. Add scallops and spaghetti to the vegetable mixture; toss to coat.