You may also like
Categories:
whole wheat spaghetti bay scallops olive oil black pepper garlic onion lemon salt flat leaf parsley red pepper
Viewed: 91 - Published at: 5 years agoIngredients
- 8 ounces whole wheat spaghetti (or similar type of pasta)
- 1 1/2 lbs bay scallops
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 6 garlic cloves (minced)
- 1 medium onion, chopped
- 1 lemon, juice of
- 1/2 teaspoon salt (to taste)
- 1/2 cup flat leaf parsley (chopped)
- red pepper flakes (optional)
Method
- Cook spaghetti per package instruction while preparing the scallops.
- (Drain spaghetti and reserve about 1 cup of pasta water).
- While spaghetti is cooking, heat skillet on medium high. Add olive oil and heat about 1 minute.
- Add garlic and black pepper, saute for about 45 seconds, do not brown.
- Add scallops and cook until opaque (about 5 minutes).
- Remove scallops to a bowl with slotted spoon.
- Add onion and cook until softened (add a ladle or about 1/4 to 1/2 cup of pasta water to skillet to make sauce).
- Once onion pieces are clear and soft, squeeze in the juice of one large lemon.
- Salt to taste.
- Drain and put hot spaghetti in a large bowl, immediately pour the skillet of scallops on top of the spaghetti, add chopped parsley and toss to mix.
- Serve immediately, can add lemon, parsley or red pepper to taste.
