Sometimes dinner doesn't go as planned. I had quite the drive home today from work, so I needed something remotely healthy for dinner, but also somewhat fast! The scallops were fresh at the grocery store, so I couldn't resist. I knew I wanted to serve the scallops over zoodles (zucchini noodles - yum), but I did not have enough for both my husband and I...then I saw regular pasta noodles in the cabinet! I decided to toss a few rigatoni in with the zoodles, and then top with the seared scallops. It wasn't AS healthy as I had hoped, but it was a great combination! I also didn't have time to make my own pesto, but a good quality, store bought pesto will do just fine! Enjoy!
Serves 2 people
Ingredients:
1 cup rigatoni pasta, cooked al dente
2 zucchini, spiralized into noodles (you could use 4 zucchini if you don't want to use pasta)
~1/3 cup pesto sauce (I used the kind found in the refrigerated section)
.75 pound sea scallops (this was about 10 good sized scallops for me)
dash of Italian seasoning for scallops
dash of salt for boiling water
dash of lemon juice
1-2 tb olive oil
Directions:
Pat the scallops dry and sprinkle with Italian seasoning. Heat 1-2 tb olive oil in a skillet over high heat. Boil two pots of water with a pinch of salt in each - one for the pasta and one for the zucchini noodles. Sear the scallops on each side for ~3 minutes to brown them. Turn the heat down to medium and cook for an additional 2 minutes or so. Boil the pasta until cooked al dente, and throw the zucchini noodles in last minute - they'll only take a couple of minutes. Once done, drain the pasta and zoodles and place back in one of the pots. Mix in the pesto sauce and season if necessary. Serve in a pasta bowl and top with the seared scallops.
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