Author: Gina Homolka
Linguini with Sautéed Scallops and Peas
- 4 oz linguini whole wheat or low carb
- 1 cup frozen peas
- 2 tbsp chopped parsley
- 1 tsp extra virgin oil
- 1 tesp butter
- 6 large sea scallops cleaned
- course 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 1/2 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.
Fat: 6.5 g • Protein: 27 g • Carb: 56 g • Fiber: 9 g • Sugar: 8
Sodium: 261 mg (without salt) Cholest: 40 mg