Pan-Seared Scallops with Bacony Quinoa
Pan-Seared Scallops with Bacony Quinoa might be just the main course you are searching for. Watching
Scallops and Pasta with Lemon Caper Cream Sauce
Ingredients
- 1 ½ 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
Instructions
Scallops and Pasta with Lemon-Caper Cream Sauce serves 6 original recipe by EatingWell.
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