Prep 10 mins
Cook 10 mins
Found at Diannaskitchen.com, tried last night and the family loved it! I doubled the sauce recipe (not the pasta). Creamy with a little bit of a flavorful kick. Easy, with ingredients I already had on hand.
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon lemon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon nutmeg
- 1 teaspoon chili powder
- 1⁄8 teaspoon ground cayenne pepper
- 1 lb bay scallop
- 12 ounces penne or 12 ounces spiral shaped pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chicken broth
- 1 1⁄2 tablespoons cornstarch
- 1⁄4 cup water
- 1⁄2 cup fat free sour cream or 1⁄2 cup low-fat sour cream
- In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
- Mix cornstarch with 1/4 cup water, set aside.
- Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
- Cook the pasta in boiling salted water just until tender.
- Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
- To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
- Add the scallops and sour cream to the skillet.
- Drain the cooked pasta and stir into hot scallops mixture.
Easy and delicious. My husband had thirds. Spices are lovely in the just the right amounts. One thing, though -- it's a lovely peach cream color, but without variation. Needs to be served with something deep, dark green -- broccoli or romaine or asparagus or green beans. You know. And sprinkled with a little choppped, flat-leaf parsley. What a great dish -- thanks so much!
This was very very good. An easy weeknight dinner!
This was too bland for our tastes.