Wednesday, April 28, 2010

Scallop Pasta Recipe


Well who would've thunk my blog has become a cookbook? Trust me. If you ask anyone who knows me you would know that 5 years ago my idea of cooking was putting my restaurant leftovers in the oven! That is why I am so happy that I am finally learning to make healthy food on my own. Today's concoction: Scallop Pasta. Several of my tweeps asked for the recipe so here you go!

6 oz whole grain pasta
1/2 lbs fresh scallops
2 cloves fresh garlic, chopped
8 oz chopped green, yellow, & red peppers (I bought this already chopped at Publix)
2 oz chopped sun dried tomatoes
basil
parsley
onion powder
salt
pepper
olive oil
peanut oil
I Can't Believe It's Not Butter spray
1 lemon

Boil water, salt, and basil then add pasta. Cook until tender.
While pasta is cooking, heat skillet and peanut oil to really hot. Rinse scallops & pat dry with paper towel (chop scallops if desired...I did). Lower heat on skillet and add scallops (watch out for popping oil...ouch!) Cook about 7 mins on medium heat. Once cooked, lower heat to medium low and add peppers, garlic, basil, parsley, onion powder, salt, and pepper. Once peppers are cooked, drain pasta and add to mixture. Top with sun dried tomatoes, drizzle with olive oil, lemon juice, and butter spray. Mix together and serve with Parmesan cheese if desired.

Yummo! This is the perfect pre-workout meal! Carbs=energy!
Let me know if you make it!

Disa

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