Name: Pan Seared Scallops and Creamy Garlic Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Badia Spices Red Pepper, Crushed; Challenge Butter, Unsalted, European Style; Michelina's Fettuccine Alfredo; Kitchen Basics Unsalted Vegetable Stock; Matlaw's New England Style Stuffed Scallops; O Organics Cheese, Organic, Shredded, Parmesan; Morton Iodized Salt & Black Pepper; Napoleon Co. Grille Garlic Cloves; Bob's Red Mill Dark Rye Flour, Organic; Lactaid Whole Milk

Boil your pasta to Al dente according to package directions. While pasta cooks, prepare the sauce: In a pan, heat 3T butter, then add the minced garlic and cook for 2 minutes. Add red pepper flakes and 1T flour, and stir well to combine. Next, pour in the 1/3C whole milk and 1/2C vegetable stock. Stir until the sauce thickens slightly, then add the 1/2C Parmesan cheese. Give it one final stir and toss in the cooked pasta, ensuring it's well coated. For the scallops: In a separate pan, melt some butter or heat some oil over medium-high heat. Rinse and thoroughly pat dry the scallops, then season them well with salt and pepper. Once the pan is hot, carefully place the scallops in the pan and sear both sides for about 2 minutes per side, until they are golden brown and cooked through. Serve the seared scallops immediately with the creamy garlic pasta.

Pan Seared Scallops and Creamy Garlic Pasta

Serves 2

5 mins prep

15 mins cook

20 mins total

What you need

How to make

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