Delicious Penne With Scallops

Submitted by novembrrr

"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."

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 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

directions

1. In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
2. Mix cornstarch with 1/4 cup water, set aside.
3. Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
4. Cook the pasta in boiling salted water just until tender.
5. 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.
6. 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.
7. Add the scallops and sour cream to the skillet.
8. Drain the cooked pasta and stir into hot scallops mixture.

Reviews

[Paula5]

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!

 

[CIndytc]

This was very very good. An easy weeknight dinner!

 

[Shabby Sign Shoppe]

This was too bland for our tastes.

 

[JJBear]

So good! I didn't have any nutmeg or penne, so I improvised with ground ginger and angel hair pasta. I added a few extra dashes of cayenne and a spritz of fresh lemon juice after I plated it. Loved it! Will definitely make again and again!

 

[Adrian in Concord]

I had never cooked scallops before so thought I would give this a try. My family went crazy over it. This is definitely something that I will fix again. I did add some enoki mushrooms to the recipe. I cooked them with the scallops and it was an extra added treat to the wonderful recipe. KUDOS to you for submitting the great recipe.