For a delicious and quick meal, this pasta and scallops dish will hit the spot

Recipe Source: Deliciously Healthy Dinners

Prep time Cook time Yields Serving Size

10 minutes 10 minutes 4 servings 4 scallops, 1 C pasta

Ingredients

1 large lemon, grated for zest (and freshly squeezed for 2 Tbsp lemon juice)

1 Tbsp garlic, minced or pressed (about 2–3 cloves)

2 Tbsp olive oil, divided into two 1-Tbsp portions

16 large sea scallops (about 1 lb)

1/4 tsp salt

1/8 tsp ground black pepper

8 oz very thin spaghetti (vermicelli or angel hair)

2 Tbsp shredded parmesan cheese

Nutrition Facts 

Calories 376

Total fat 9 g

Saturated fat 2 g

Cholesterol 48 mg

Sodium 429 mg

Total fiber 2 g

Protein 28 g

Carbohydrates 43 g

Potassium 426 mg

Directions

1, In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 5).

2, While the water is heating up, use a grater to take off small peels of the skin of one lemon into a small saucepan.  Cut the lemon in half and squeeze the juice into the pan and remove pits.  Use the back of a large spoon to press the inside of the lemon to extract more juice. Add the garlic and 1 tablespoon of the olive oil to the saucepan.  Stir to blend well.  Place on stovetop on low heat.

3, Heat a large nonstick pan or grill pan on high temperature until very hot.  Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil.  Toss to coat well.

4, Place the scallops in the hot pan.  Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F).

5, After turning the scallops to the second side, drop the pasta into the boiling water.  Set temperature on medium, and cook for 2 minutes or the shortest recommended time according to package directions.

6, When the pasta is done, set aside 1/2 cup of the cooking water.  Drain the pasta.  Return drained pasta to the pot, and toss with the warm olive oil mixture and the 1/2 cup reserved pasta water.

7, Divide the pasta equally among four plates (about 1 cup per plate).  Top each with four scallops.

8, Garnish each dish with 1/2 tablespoon of shredded parmesan cheese.  Serve immediately. 

Tip: Delicious with a side of Baby Spinach With Golden Raisins and Pine Nuts.

Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.