Recipe Image

Scallops and Pasta with Lemon-Caper Cream Sauce

  • 10 m
  • 35 m
Diabetic Living Magazine
“Crispy, seared scallops combine with whole-grain pasta and greens to make this flavorful complete meal.”


    • Scallops and Pasta
    • 1½ pounds fresh or frozen sea scallops
    • 4 ounces dried multigrain or whole grain penne or rotini pasta
    • 3 cups trimmed, coarsely shredded Swiss chard or kale
    • 1 medium zucchini, halved lengthwise and bias-sliced crosswise
    • Nonstick cooking spray
    • ½ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • Lemon-Caper Cream Sauce
    • 2 teaspoons olive oil
    • 2 medium leeks, trimmed and thinly sliced
    • 2 cloves garlic, minced
    • 2 cups fat-free milk
    • 2 tablespoons cornstarch
    • 2 teaspoons finely shredded lemon peel
    • 1½ teaspoons snipped fresh rosemary or thyme or ½ teaspoon dried rosemary or thyme, crushed
    • 2 tablespoons capers, drained


  • 1 Prepare Scallops and Pasta: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels and set aside. In a large saucepan, cook pasta according to package directions, adding chard and zucchini for the last 4 minutes of cooking time. Drain and keep warm.
  • 2 Meanwhile, lightly coat an unheated large nonstick skillet with nonstick spray. Preheat over medium-high heat. Sprinkle scallops with ¼ teaspoon of the salt and the pepper. Add scallops to hot skillet; cook for 4 to 6 minutes or until scallops are opaque, turning once. Remove scallops from skillet; keep warm.
  • 3 Prepare Lemon-Caper Cream Sauce: Add oil to hot skillet; reduce heat to medium. Add leeks and garlic; cook for 3 to 5 minutes or until tender, stirring to scrape up any browned bits from bottom of skillet.
  • 4 In a medium bowl, whisk together milk and cornstarch until smooth. Add to leek mixture along with lemon peel, rosemary, and the remaining ¼ teaspoon salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add to pasta mixture, tossing to coat.
  • 5 Divide pasta mixture among six serving plates. Top with scallops and capers.
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