Name: Spaghettini with Seared Scallops And Arugula
Ingredients: 1 lb Dried spaghettini; 1 tb Vegetable oil; 1 1/2 lb Sea scallops; cleaned; Kosher salt; Freshly ground black pepper; 1/2 c Extra virgin olive oil; 1/2 lb Arugula; 3 Cloves garlic; chopped; 1/3 c Chopped fresh flat-leaf parsley; 1/2 ts Cracked black pepper; 1 c Freshly grated Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Caprial3	6	servings

INGREDIENTS

1	lb	Dried spaghettini
1	tb	Vegetable oil
1 1/2	lb	Sea scallops; cleaned
		Kosher salt
		Freshly ground black pepper
1/2	c	Extra virgin olive oil
1/2	lb	Arugula
3		Cloves garlic; chopped
1/3	c	Chopped fresh flat-leaf parsley
1/2	ts	Cracked black pepper
1	c	Freshly grated Parmesan cheese

INSTRUCTIONS

In a 6-quart saucepan or stockpot, bring about 10 cups of salted water to a
rolling boil. Add the spaghettini and cook for 7 to 8 minutes, or until al
dente.
Meanwhile, heat the vegetable oil in a saute pan over high heat until
smoking hot. Season the scallops with salt and pepper add them to the pan,
and sear for 1 to 2 minutes per side or until just barely cooked through.
Place the seared scallops in a large bowl. Add the extra virgin olive oil,
arugula, garlic, parsley, pepper, and about half of the Parmesan cheese and
toss to combine.
Drain the pasta in a colander and add it to the scallop mixture. Quickly
toss well and transfer to a serving platter or on individual plates. Top
with the remaining cheese and serve hot.
Converted by MC_Buster.
Per serving: 287 Calories (kcal); 21g Total Fat; (66% calories from fat);
20g Protein; 4g Carbohydrate; 37mg Cholesterol; 189mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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