Directions:
- For pasta:
- Pkg. fresh fettucini (9 oz)
- /2 c. diced onion
- T. minced garlic
- T. unsalted butter
- /2 c. frozen corn
- /2 c. chicken broth
- /4 c. cream
- C. halved grape tomatoes
- /4 c. fresh basil
- T. parm, grated
- T. fresh lemon juice
- Salt and pepper
- Cook fettucine in pot according to directions, drain and set aside. Saute onion and garlic in butter in pan over med. heat until soft, about 5 min. Stir in corn, broth and cream; simmer until corn is cooked through and mixture is slightly thickened, 5-8 min. Stir in reserved pasta, tomatoes, basil, parm and lemon juice. Season to taste with salt and pepper. Keep warm over low heat.
- For Scallops:
- T. paprika
- T. ea. dry mustard, brown sugar, and salt
- T. ea. celery seed, dried thyme, dried oregano, black pepper, and cayenne pepper
- Sea scallops
- T. veg. oil.
- Combine spices and sugar in bowl. Coat 1 side of each scallop with spice mixture.
- Heat skillet over med-high heat until very hot. Add oil and sear scallops, spice side down until blackened, about 3 min. Flip scallops and sear until cooked through, 2 min. more. Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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