I have not abandoned Measuring cups, Optional.

I know it’s been over a week since I’ve posted new recipes – but all for good reason. It’s been a hectic two weeks around here. I started a new job with tons of new responsibilities. With a background in communications and public relations, I wanted to branch out of the agency world and move to an in-house position where I can focus all my efforts on one client – rather than seven, or more, at a time. Week one went great (for those of you interested)! With the earlier hours, I now have time to go to the gym (something I’ve been slacking on) and make dinner, with time to see my family, watch TV or blog.

I have been living on a combination of eating out, and quick meals. But I was able to make this light pasta dish with sea scallops – a seafood I’ve been wanting to experiment with.

Sea Scallops with Lemon Pepper Pasta Recipe

Ingredients

10 large frozen Sea Scallops
1/2 package Spaghetti Noodles
4-5 tablespoons I can’t Believe It’s Not Butter Light
Lemon Pepper spice, to taste
Sea Salt, to taste
Olive Oil Cooking Spray
 

Directions

Defrost sea scallops in the microwave.
Meanwhile, boil spaghetti noodles, as directed on the package.
Heat a large skillet over medium-high heat, and spray with olive oil cooking spray.
Sprinkle salt on the sea scallops, then pan sear 3 minutes on each side.
Remove from heat.
Drain the spaghetti noodles, then mix in I Can’t Believe It’s Not Butter Light and Lemon Pepper to taste. 
Serve the sea scallops on top of the pasta – or mix them in (but be careful not to break the scallops).
 

 

Servings: 2

Nutrition Information: Cals 370. Carbs 36g. Fat 12g. Protein 28g. Sodium 386mg.