Pan-seared scallops served over multigrain angel hair pasta with sautéed radishes, garlic, and a bright lemon finish for a light yet satisfying meal.

italian

mediterranean

Nutrition

Provides high-quality protein from scallops with moderate carbohydrates from multigrain pasta and beneficial nutrients from fresh vegetables and lemon.

Calories	550 kcal
Energy	2300 kJ
Protein	30 g
Total Fat	12 g
Saturated Fat	2 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	8 g
Cholesterol	45 mg
Carbohydrate	80 g
Sugars	6 g
Dietary Fibre	4 g
Sodium	450 mg

*per serving

PescatarianHalalDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeSugar FreeNutritiousHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerseafoodmain courselight mealstovetop

Lemony Scallops with Angel Hair Pasta

Taste of Home (Taste of Home Editorial Team)

4

Name: Lemony Scallops with Angel Hair Pasta — Tasty Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounce Multigrain Angel Hair Pasta (uncooked); 3 tablespoon Olive Oil (divided); 1 pound Sea Scallops (patted dry); 2 cup Radishes (sliced, about 1 bunch); 2 clove Garlic (sliced); 0.5 teaspoon Red Pepper Flakes (crushed); 6 Green Onions (thinly sliced); 0.5 teaspoon Kosher Salt; 1 tablespoon Lemon Zest (grated); 0.25 cup Lemon Juice

servings

0

per serve

0

minutes

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Ingredients

8 ounce Multigrain Angel Hair Pasta uncooked

3 tablespoon Olive Oil divided

1 pound Sea Scallops patted dry

2 cup Radishes sliced, about 1 bunch

2 clove Garlic sliced

0.5 teaspoon Red Pepper Flakes crushed

6 Green Onions thinly sliced

0.5 teaspoon Kosher Salt

1 tablespoon Lemon Zest grated

0.25 cup Lemon Juice

Equipment

6-quart stockpot

Large skillet

Colander

Grater

Instructions

In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm.

In same skillet, saute radishes, garlic and pepper flakes in remaining 1 tablespoon oil until radishes are tender, 2-3 minutes. Stir in green onion and salt; cook 1 minute longer. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.