Spaghettini with seared scallops and arugula

6 servings

Ingredients

Quantity Ingredient
1 pounds Dried spaghettini
1 tablespoon Vegetable oil
1½ pounds Sea scallops; cleaned
Kosher salt
Freshly ground black pepper
½ cup Extra virgin olive oil
½ pounds Arugula
3 Cloves garlic; chopped
⅓ cup Chopped fresh flat-leaf parsley
½ teaspoon Cracked black pepper
1 cup Freshly grated Parmesan cheese

Directions

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); 2½ Lean Meat; ½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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