Blackened Scallop Pasta
I found this recipe on the Home Chef website, and I tweaked it to work with our diet and preference. See my version below.
Ingredients
4 oz of protein spaghetti noodles
5 oz roasted red peppers
2 cloves of minced garlic
1 teaspoon Old Bay Seasoning
1/4 teaspoon red pepper flakes
1/2 cup Alfredo sauce (I used light sauce from the refrigerator section)
1 lemon
2 teaspoons salt
dash of parsley
olive oil spray
Instructions
1. Pat scallops dry and season with Old Bay. Finely chop roasted red peppers. Zest and quarter lemon.
2. Boil water and add pasta. Cook until al dente. Reserve 1/2 cup of the pasta cooking water. Drain pasta and set aside. Keep the pasta pot though.
3. In the same pot used to cook the pasta, spray with olive oil spray and add garlic. Cook for about a minute on medium heat. Stir in peppers, half of the cooking water, the Alfredo sauce, and 1/4 teaspoon of salt. Let simmer for around 1-2 minutes. If sauce is too thick, add more pasta water.
4. Spray a skillet with olive oil spray. Cook scallops for 5 minutes or so on medium-high heat flipping half way. Remove to a plate.
5. While scallops cook, add pasta to the sauce from step 3. Stir in and cook for around 1-2 minutes until heated through. Remove from burner and stir in parsley, lemon zest, red pepper flakes, and pepper to taste.
6. Place pasta in a dish and top with scallops. Squeeze lemon wedges to taste.
