Linguini with Sautéed Scallops and Peas
Low calorie low fat and so quick to mak
- 4 oz. linguini, whole wheat or low carb
- 1 cup frozen peas
- 2 tbsp. chopped parsley
- 1 tsp. extra virgin oil
- 1 tsp. butter
- 6 large sea scallops, cleaned
- Coarse salt
- Ground pepper
- Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve ½ cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
- Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.
Note: Try a handful of fresh spinach or sautéed kale or mushrooms or asparagus To cook scallops: Really hot pan, butter and olive oil. Sear on one side (DON'T TOUCH!!!), Turn with tongs when it will release- about 2 minutes. Cook one minute, they should still be springy to the touch and a have a beautiful caramel color on the seared side. Serve right away. Weight watchers pts. old points: 7 Points+: 9
Serving size: 1 cup 3 scallops Calories: 374 Fat: 6.5 g Carbohydrates: 56 g Sugar: 8 Sodium: 261 mg Fiber: 9 g Protein: 6.5 g Cholesterol: 40 mg