Sea Scallops and Lemon Pasta
24.6g
Net Carbs
26.0g
Protein
25.3g
Fat
1.2g
Fiber
437
Calories
Ingredients:
- 2 cups cooked brown rice penne pasta
- 1 1/4 pounds mixed species scallops
- 3 tablespoons extra virgin olive oil
- 5 tablespoons + 1 teaspoon mayonnaise
- 5 tablespoons + 1 teaspoon chopped fresh chives
- 1 fluid ounce fresh lemon juice
- 1 1/2 teaspoons lemon zest
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.
