Fusilli with Scallops and Peas
These fresh sea Scallops and Peas
is a refreshing dish for the weekend. There’s nothing better than large sea scallops pan seared and seasoned with a little fresh pepper, thyme and garlic.
Scallops are a great source of vitamin B12 which is a very important nutrient for the cardiovascular system. These morels only contain .65 grams of fat per 3.5 ounce serving.
Using fresh snow peas and whole wheat pasta make this Scallops and Peas a delicious healthy dish for the whole family to enjoy. It’s simple. elegant and flavorful.
1 pound of fusilli pasta
1 and 1/2 pounds of sea scallops
1 tsp of fresh ground black pepper
1/2 tsp of salt
1 tsp of fresh thyme, chopped
2 Tbls of light extra virgin olive oil
1 Tbl of butter
1 small bunch of long green onions, chopped
2 cloves of garlic, chopped
1 cup of sweet peas
1/4 cup of white wine
1/2cup of low sodium chicken broth
1/4cup of fresh lemon juice
8 fresh basil leaves, chopped
1/4 cup of fresh flat leaf Italian parsley
In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 12 minutes.
Season the scallops with the pepper, salt and thyme.
In a large skillet heat the oil and butter.
Add the scallops and sear for 2 minutes on each side.
Remove the scallops from the pan and set aside.
Add the onions, garlic and peas and saute for 2 minutes.
Stir in the wine, chicken broth and lemon juice.
Cook for 1 to 2 minutes more.
Turn off the heat and add the scallops back into the pan.
Drain the pasta and toss with the scallops, basil and parsley.
Serves 4 people
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