Issue link: https://read.uberflip.com/i/1145989
77 deliciously healthy dinners lemon and garlic pasta with pan-seared scallops (continued) 3 Heat a large nonstick pan or grill pan on high temperature until very hot. Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil. Toss to coat well. 4 Place the scallops in the hot pan. Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F). 5 After turning the scallops to the second side, drop the pasta into the boiling water. Set temperature on medium, and cook for 2 minutes or the shortest recommended time according to package directions. 6 When the pasta is done, set aside ½ cup of the cooking water. Drain the pasta. Return drained pasta to the pot, and toss with the warm olive oil mixture and the ½ cup reserved pasta water. 7 Divide the pasta equally among four plates (about 1 cup per plate). Top each with four scallops. 8 Garnish each dish with ½ tablespoon of shredded parmesan cheese. Serve immediately. Tip: Delicious with a side of Baby Spinach With Golden Raisins and Pine Nuts (on page 107). yield: 4 servings serving size: 4 scallops, 1 C pasta each serving provides: calories 376 total fat 9 g saturated fat 2 g cholesterol 48 mg sodium 429 mg total fiber 2 g protein 28 g carbohydrates 43 g potassium 426 mg main dishes pastas