Ingredients Jump to Instructions ↓

  1. 3/4 pound scallops -

  2. 1 clove garlic - chopped fine -

  3. 1/2 large onion - chopped fine -

  4. 1 tablespoon olive oil -

  5. 1/4 cup chicken or vegetable broth -

  6. 1/4 cup lemon juice or 1/2 fresh squeezed lemon -

  7. 1/4 cup fresh parsley - chopped, more for garnish or 2 tablespoons dried parsley whole wheat or regular pasta fresh parmesan cheese - grated, optional

Instructions Jump to Ingredients ↑

  1. Coat a large skillet with 1 tablespoon of melted butter. Heat to medium high heat. Add scallops and sear on each side 3-5 minutes or until opaque. Don't overcook. Remove from heat, keep warm. Add 1 tablespoon olive oil to pan, cook onion and garlic until tender. Stir in chicken broth and lemon juice. Simmer 5 minutes. Stir in fresh or dried parsley, dash of salt and ground black pepper. Cook pasta according to package directions. To Serve: Divide pasta between two large bowls. Spoon scallops over pasta, top with sauce. Sprinkle with parmesan cheese and fresh parsley if desired.


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