Pan Seared Scallops With Whole Wheat Spaghetti Recipe

Ingredients

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.

Preparation

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.