{"id":1511,"date":"2013-02-14T17:18:00","date_gmt":"2013-02-14T17:18:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=1511"},"modified":"2020-06-15T09:51:09","modified_gmt":"2020-06-15T16:51:09","slug":"red-wine-spaghetti-with-seared-scallops","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/red-wine-spaghetti-with-seared-scallops\/","title":{"rendered":"Red Wine Spaghetti with Seared Scallops"},"content":{"rendered":"

We’re cooking with wine this Valentine’s Day!<\/em><\/p>\n

1 bottle dry red wine
\n3 cups water
\n1 tsp salt
\n13.25 oz box whole wheat spaghetti
\n1\/4 cup extra-virgin olive oil
\n4 small garlic cloves, thinly sliced
\n1\/2 cup walnuts (2 oz), toasted and coarsely chopped
\n1\/2 cup grated Parmigiano-Reggiano cheese
\nFreshly ground black pepper, to taste
\n2 Tbsp unsalted butter
\n18 scallops (about 1 1\/2 lbs)
\n1\/4 cup Italian parsley, chopped<\/p>\n

Directions:<\/strong><\/p>\n

In a large pot, combine all but ~1\/4 cup of the red wine, 3 cups of water, and the salt. Bring to a boil. Add spaghetti and cook, till al dente, according to instructions on box. The pasta should absorb most all of the liquid (if not, drain pasta before tossing in upcoming step).<\/p>\n

In a deep skillet, heat 2 tablespoons olive oil. Add the garlic. Cook until fragrant, about 1 minute. Add the remaining 1\/4 cup red wine. Bring to a simmer.<\/p>\n

Meanwhile, heat the butter in a large non-stick skillet. Sear the scallops about 2-3 minutes on each side, or until browned and no longer opaque throughout.<\/p>\n

Carefully stir in the pasta, and cook until liquid has absorbed, about 2 minutes. Add the parsley, nuts, the 1\/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with pepper and serve with 3 scallops atop the pasta. Yield: 6 servings (about 1 1\/4 cups pasta with 3 scallops).<\/p>\n

Nutrition Information (per serving):<\/strong> 616 calories; 21.8 g. fat; 40 mg. cholesterol; 598 mg. sodium; 53.3 g. carbohydrate; 7.2 g. carbohydrate; 30 g. protein<\/p>\n

Result:<\/strong>\u00a0A dressed up spaghetti meal that suites the wine-lover best. Because the pasta absorbs nearly the entire bottle of wine while cooking, the pasta is flavored beautifully with wine. Therefore, be sure to use a bottle you love! A Chianti, Cabernet Sauvignon, or Merlot would be my choices here. While I served this pasta meal with seared scallops you could certainly opt for a vegetarian meal, or switch the protein to shrimp, chicken, or even a red meat\u2026the flavors are very versatile. Enjoy!<\/p>\n

Recipe and picture from\u00a0PreventionRD<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

We’re cooking with wine this Valentine’s Day! 1 bottle dry red wine 3 cups water 1 tsp salt 13.25 oz box whole wheat spaghetti 1\/4 cup extra-virgin olive oil 4 small garlic cloves, thinly sliced 1\/2 cup walnuts (2 oz), toasted and coarsely chopped 1\/2 cup grated Parmigiano-Reggiano cheese Freshly ground black pepper, to taste […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"\nRed Wine Spaghetti with Seared Scallops | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"Healthy Valentine's Day pasta cooked in red wine.\" \/>\n<meta name=\"robots\" content=\"index, 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