Recipe Nutritional Information:

Calories per Serving: 553
Total Protein per Serving: 22 grams
Total Carbs per Serving: 86 grams
Total Fat per Serving: 12 grams
Saturated Fat per Serving: 2 grams
Total Fiber per Serving: 4 grams

Recipe Ingredients:

1 box (1 lb) angel hair pasta
12 sea scallops, side muscle removed
Nonstick spray for sautéing
2 cloves garlic, peeled and sliced
1 shallot, peeled and sliced
2 ounces flat leaf parsley, chopped
3 tbsp olive oil
Salt and pepper

Preparation:

Bring three quarts water to a boil. While water is boiling, thinly slice garlic and shallots.

Remove side muscle from scallops and season top and bottom with salt and pepper. Set aside in refrigerator. Clean and chop parsley and set aside.

Prepare angel hair per the recommended instructions, drain, and set aside.

In a sauté pan on high heat, sauté scallops in nonstick spray. When the bottom has caramelized, flip scallop and continue cooking two minutes. Remove scallops from pan and set aside. In the same pan used for sautéing the scallops, add olive oil and on medium heat, sweat garlic and shallots. When sweated, add pasta and toss.

To serve, place equal portions of pasta in four bowls. Top each with chopped parsley and three scallops.