Basil Scallops With Gluten Free Pasta
photo by Katanashrp
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 ounces gluten-free pasta (fettuccine or spaghetti recommended)
- 1 lb bay scallop
- 1⁄2 teaspoon fresh ground pepper
- cooking spray
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh basil or 1/4 teaspoon dried basil
- 1⁄4 teaspoon salt
- 3⁄4 cup vegetable broth (without tomato, onion and soy)
- 1⁄3 cup green onion, chopped
- 1 teaspoon cornstarch
directions
- Cook pasta acording to package directions.
- Combine olive oil, Dijon mustard, basil & salt. Set aside.
- Chop green onions and basil.
- Cook scallops in a skillet over medium-high heat.
- Remove scallops from pan. Cover to keep warm.
- Add broth, green onions, and cornstarch to skillet. Cook, stirring often, until it begins to thicken.
- Add olive oil mixture. Cook 15 seconds.
- Add scallops and any juice. Stir and cook until coated and hot.
- Serve scallops and sauce over pasta.
- Sprinkle on fresh parsley, if desired.
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RECIPE SUBMITTED BY
Growing up, I baked desserts, but I never cooked real meals. In college, I lived in a basement for two years, cooking in a microwave and crock-pot. For the past several years, I've had frequent headaches and other annoying symptoms, so now, I'm trying to follow two restrictive diets, to see if they help. One is a headache elimination diet, and the other is gluten-free.