Roasted Scallops and Asparagus Pasta with White Wine Sauce

Roasted Scallops and Asparagus Pasta with White Wine Sauce 4.67/5 (3 votes)

The combination of just a few ingredients creates a light and fresh meal; which is a nice diversion from the comfort foods of winter. The scallops cook along side the asparagus while you create a simple stove-top white wine sauce. And a bit of bacon adds a salty crunch. Enjoy.

Roasted Scallops and Asparagus Pasta with White Wine Sauce



  • 8 ounces spaghetti noodles
  • 1 pound sea scallops
  • 1 pound asparagus, trimmed and cut into 2
  • 3 slices bacon, chopped
  • 1 tablespoon olive oil
  • kosher salt and pepper, to taste
  • White Wine Sauce
  • 2 cloves garlic, minced or pressed
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • kosher salt and pepper, to taste
  • 1/2 cup dry white wine
  • 3 tablespoons butter
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup parmesan cheese, shredded


  1. Cook spaghetti according to package directions. Drain and set aside.
  2. Preheat oven to 500.
  3. Place scallops, asparagus, and bacon on a rimmed baking sheet.
  4. Drizzle with olive oil, toss to coat, and arrange in a single layer.
  5. Transfer to the oven and broil for 6-8 minutes. Flip the asparagus if they get too brown.
  6. While the scallops and asparagus cooks, prepare the sauce.
  7. In a saucepan heat the olive oil over medium high heat. Once it begins to shimmer, add the shallots and garlic. Cook until shallots are tender.
  8. Stir in the wine and let cook down a bit - about 2 minutes.
  9. Stir in butter and parsley. Season with salt and pepper.
  10. Place the cooked spaghetti, scallops, asparagus, and bacon in a large bowl, drizzle with the sauce, toss to coat, and garnish with parmesan cheese.

Nutritional Information

Per Serving: Calories 552 Fat 26 Sat Fat 10 Sodium 508 Carbs 40 Sugars 2 Fiber 3 Protein 34.


KID NOTE: Deconstruct the meal and serve portions of plain pasta, scallops, and asparagus.

VEGETARIAN TIP: Skip the bacon and the scallops. Add additional vegetables to the pan with the asparagus. Zucchini, yellow squash, grape tomatoes, and mushrooms would all work well.

GLUTEN MODIFICATIONS: Use rice in place of pasta.

1 Comment

  1. Virginia says:

    You’ve done it again, Magoo!

    My husband and I made this tonight, and our eyes rolled back in our heads when we tasted it. THe same thing happened last night when we made your Asian Turkey meatballs. Good thing there was plenty for dinner and a little leftover for lunch, or fisticuffs would surely have broken out.

    I was thinking that I would take over the world with your recipes, but now maybe I think you should do that. Can I be one of your henchmen? I’m pretty handy with a bat…

    Once again, thanks for all of the FANTASTIC recipes!!!

    The Cheerio Chef

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