Sea Scallops and Lemon Pasta
24.59
Net Carbs
25.96
Protein
25.31
Fat
1.21
Fiber
437.65
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 5 1/3 tablespoons Real Mayonnaise
- 5 1/3 tablespoons chopped Chives
- 1 1/2 teaspoons Lemon Zest
- 2 cup prepareds Organic Brown Rice Penne Pasta
- 3 tablespoons Extra Virgin Olive Oil
- 1 1/4 pounds Scallop (Mixed Species)
- 1 fluid ounce Fresh Lemon Juice
Directions:
- Prepare pasta according to package directions.
- While pasta is cooking, season scallops with salt and pepper. In a large nonstick skillet, heat oil over high heat. Sauté scallops until browned and just cooked through, about 2 minutes per side (scallops should be opaque but not rubbery).
- When pasta is cooked, reserve 1/4 cup pasta cooking water and drain the rest.
- Toss pasta, mayonnaise, minced chives, juice and zest. Gently toss scallops and their accumulated juices with pasta. Add reserved pasta water if necessary to loosen sauce and season to taste with salt and pepper. Serve immediately.
