Spaghettini With Seared Scallops And Arugula
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Caprial3 | 6 | Servings | |
INGREDIENTS
| 1 | lb | Dried spaghettini |
| 1 | T | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 136
Total Fat: 15.5g
Cholesterol: 39.6mg
Sodium: 745.9mg
Potassium: 204.5mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 1.2g
Protein: 18.4g