Eat Skinny & Be Skinny: Scallops with Lemon Pasta

Serve with or without pasta [just as good with just asparagus!]

12 ounces sea scallops, thawed if frozen [for best results, use fresh]
2.5 lemons
4 tablespoons olive oil
1 pound asparagus and red peppers [cut both into chunks]
1 red [or yellow] onion
Sea Salt, Pepper
Black pepper, to taste
2 to 3 fresh basil sprigs, including stems
2 tablespoons fresh basil leaves, cut into strips

1 box whole wheat pasta


1. Rinse the scallops and pat dry. Set aside.
2. With a sharp knife, cut the lemons in half. Use a lemon/orange juicer and squeeze the juice out of the lemon. Then scrape the peel from the lemon using a cheese grater. Put both aside.
3. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the asparagus, peppers and onion and cook for 2 to 3 minutes; season with salt and pepper. Transfer to a serving platter and keep warm.

4. Boil enough water for the pasta. Add salt so the pasta doesn’t stick to the pan. Drain when finished.
4. Combine the lemon peel, basil sprigs, and remaining 2 tablespoons of olive oil in the skillet. Cook for 1 minute or until heated through. Remove the lemon peel and basil sprigs with a slotted spoon, leaving the oil in the skillet; discard.
5. Cook the scallops in the hot oil for 3 to 5 minutes or until opaque, turning once. Season to taste with salt and black pepper.

6. Pour the lemon juice and a the other  1 tbsp of olive oil over the pasta and toss it well.
7. Place the scallops and asparagus/pepper mixture over the pasta. Cut the remaining lemon into wedges. Garnish the scallops with lemon wedge and basil.

 Nutrition facts per serving: 390 calories,  20g fat, 1g fiber

~ by therealnutritionist on April 3, 2010.

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