Eat Skinny & Be Skinny: Scallops with Lemon Pasta
04.03.10
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What You’ll Need
- 12 ounces sea scallops, thawed if frozen [for best results, use fresh]
- 2.5 lemons
- 4 tablespoons olive oil
- 1 pound asparagus and red peppers [cut both into chunks]
- 1 red [or yellow] onion
- Sea Salt, Pepper
- Black pepper, to taste
- 2 to 3 fresh basil sprigs, including stems
- 2 tablespoons fresh basil leaves, cut into strips
- 1 box whole wheat pasta
How to Make It:
- Rinse the scallops and pat dry. Set aside.
- With a sharp knife, cut the lemons in half. Use a lemon/orange juicer and squeeze the juice out of the lemon. Then scrape the peel from the lemon using a cheese grater. Put both aside.
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the asparagus, peppers and onion and cook for 2 to 3 minutes; season with salt and pepper. Transfer to a serving platter and keep warm.
- Boil enough water for the pasta. Add salt so the pasta doesn’t stick to the pan. Drain when finished.
- Combine the lemon peel, basil sprigs, and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.
- Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Season to taste with salt and black pepper.
- Pour the lemon juice and a the other 1 tbsp of olive oil over the pasta and toss it well.
- Place the scallops and asparagus/pepper mixture over the pasta. Cut the remaining lemon into wedges. Garnish the scallops with lemon wedge and basil.
Nutrition facts per serving: 390 calories, 20g fat and 1 gram of fiber.
