PAN SEARED SCALLOPS WITH WHOLE WHEAT SPAGHETTI

PAN SEARED SCALLOPS WITH WHOLE WHEAT SPAGHETTI image

Yield 2

Number Of Ingredients 15

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8 oz bay scallops
2 tsp canola oil
sea salt
fresh ground black pepper
1 tsp olive oil
1 large garlic clove,sliced very thin
3 medium sun-dried tomatoes, without oil
1/2 cup cremi mushrooms,sliced thin
1 cup fresh spinach ,torn in large pieces
2 Tbsp grated Reggiano Parmesan cheese
1 Tbsp fresh aqueezed lemon juice
1 tsp Louisiana Style Cajun Seasoning (or to taste)
2 tsp parsley,minced
3 cups cooked al dente whole-wheat spaghetti
1 cup fat-free chicken broth.

Steps:

saute scallops in canola oil on one side 3-5 minutes or until golden brown. flip and saute for an additional minute. season with salt and pepper.set aside. In a saute pan,heat olive oil,garlic,sundried tomatoes,mushrooms and spinach.tossing to coat.Cook on medium for 2 minutes.add cheese and lemon juice,cook another minute.add cooked pasta,toss well.Add broth or pasta water,toss. garnish with parsley arrange scallops on top and sprinkle with Cajun spice.