SEA SCALLOPS AND LEMON PASTA
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:08:00
Calories: 593
Fat: 28 grams
Protein: 66 grams
Carbohydrates: 20 grams
Fiber: 11 grams
Net Carbs: 9 grams
12 ounces Atkins Rotini Pasta Cuts
1 1/4 pounds sea scallops (about 20)
salt and freshly ground black pepper
3 tablespoons olive oil
1/3 cup mayonnaise
1/3 cup fresh chives, chopped
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 1/2 teaspoons grated lemon zest (1 lemon)
1. Prepare pasta according to package directions.
2. While pasta is cooking, season scallops with salt and
pepper. In a large nonstick skillet, heat oil over high
heat. Saut scallops until browned and just cooked
through, about 2 minutes per side (scallops should be
opaque but not rubbery).
3. When pasta is cooked, reserve 1/4 cup pasta cooking
water and drain the rest. Toss pasta mayonnaise,
chives, juice and zest. Gently toss scallops and their
accumulated juices with pasta. Add reserved pasta
water if necessary to loosen sauce and season to taste
with salt and pepper. Serve immediately.
A perfect light and fast summertime dish.
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