1 bunch asparagus, cut diagonally into 2″ pieces 

8 ounces spinach linguine 

16 sea scallops (about 1 pound) 

ground black pepper 

1/4 teaspoon salt 

2 teaspoons olive oil 

2 tablespoons lemon juice 

strip lemon peel, 1/2″x 3″, thinly sliced 

1/4 cup water 

1/4 cup chopped fresh basil + additional leaves for garnish 

 

In a large pot, bring 3 quarts of water to a boil. Add the asparagus and cook for 1 minute, or until bright green and crisp-tender. Remove with tongs, rinse in cool water, and set aside. In the same pot, cook the linguine for about 10 minutes, or until al dente. Meanwhile, season the scallops with pepper to taste and 1/8 teaspoon salt. Heat a large skillet over medium-high heat. Add the oil to the pan. Add the scallops and cook for 5 minutes. Flip the scallops and cook for about 3 minutes, or until opaque. Remove and set aside. In the same skillet, combine the lemon juice, lemon peel, 1/4 cup of water, and the remaining 1/8 teaspoon of salt. Cook, stirring, for about 1 minute, or until slightly reduced. Drain the pasta and toss with the asparagus, chopped basil, and lemon juice mixture. Serve in pasta bowls topped with the scallops and garnished with basil leaves.

 

Yield: 4 servings

Calories: 340

Fat: 5g

Fiber: 4g