Page 91 - Keep the Beat Recipes: Deliciously Healthy Dinners

lemon and garlic pasta with pan-seared scallops (continued)

3 Heat a large nonstick pan or grill pan on high
temperature until very hot. Sprinkle the scallops with
salt, pepper, and 1 tablespoon of olive oil. Toss to
coat well.
4 Place the scallops in the hot pan. Cook about main dishes
4 minutes on each side, or until scallops are well
browned and firm and milky white to the center
(to a minimum internal temperature of 145 °F). pastas
5 After turning the scallops to the second side, drop
the pasta into the boiling water. Set temperature on
medium, and cook for 2 minutes or the shortest
recommended time according to package directions.
6 When the pasta is done, set aside ½ cup of the
cooking water. Drain the pasta. Return drained
pasta to the pot, and toss with the warm olive oil
mixture and the ½ cup reserved pasta water.
7 Divide the pasta equally among four plates (about
1 cup per plate). Top each with four scallops.
8 Garnish each dish with ½ tablespoon of shredded
parmesan cheese. Serve immediately.

Tip: Delicious with a side of Baby Spinach With Golden Raisins and Pine Nuts (on page 107).

yield: each serving provides:
4 servings calories 376 total fiber 2 g
serving size: total fat 9 g protein 28 g
4 scallops, 1 C pasta saturated fat 2 g carbohydrates 43 g
cholesterol 48 mg potassium 426 mg
sodium 429 mg

deliciously healthy dinners 77