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Sea Scallops With Lemony Butter Sauce

Yield 6 servings (approximately 4 scallops and 1 cup pasta)

Ingredients

  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 6 cups hot cooked angel hair (about 12 ounces uncooked pasta)
  • Lemon wedges (optional)

Nutrition Information

  • calories 336
  • fat 5.7 g
  • satfat 2.6 g
  • protein 25.9 g
  • carbohydrate 43.5 g
  • cholesterol 48 mg
  • iron 2.5 mg
  • sodium 322 mg
  • caloriesfromfat 16 %
  • fiber 2.5 g
  • calcium 44 mg

How to Make It

  1. Sprinkle scallops with paprika, pepper, and garlic.

  2. Heat a large nonstick skillet over medium- high heat until hot. Melt 1 tablespoon butter in pan; add half of scallops. Cook scallops 2 minutes on each side. Transfer to a serving platter; keep warm. Repeat with remaining butter and scallops.

  3. Add wine, lemon juice, and salt to pan; let simmer 30 seconds or until liquid is reduced to a glaze. Pour over scallops; sprinkle with parsley. Serve immediately on pasta. Garnish with lemon wedges, if desired.

Oxmoor House Healthy Eating Collection