Pan seared sea scallops with lemon scented bread crumbs and linguine with asparagus

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 445.5
  • Total Fat: 10.1 g
  • Cholesterol: 35.8 mg
  • Sodium: 684.7 mg
  • Total Carbs: 62.0 g
  • Dietary Fiber: 12.0 g
  • Protein: 27.0 g

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Adapted from Rachael Ray's recipe Adapted from Rachael Ray's recipe
Number of Servings: 4


    1 lb asparagus cut into 1"pieces
    8 oz uncooked linguine
    1 tbsp and 1 tsp extra virgin olive oil (divided)
    2 cloves garlic chopped
    1 shallot, thinly sliced
    1/2 cup dry white cooking wine
    1/2 cup unsalted chicken stock
    1 can no salt added diced tomatoes
    1 pkt sazon goya con azafran seasoning
    1/4 cup fat free half and half
    1 tbsp unsalted butter
    1 arnold whole wheat sandwich thin, processed into bread crumbs
    zest of 1 lemon
    2 tbsp parsley, finely chopped
    3/4 lb sea scallops
    salt and pepper to taste


Cook pasta according to package directions. Blanch asparagus for 2 minutes in 1" boiling water. drain and set aside. In medium saucepan heat 1 tbsp olive oil. Saute garlic and shallot for 4 - 5 min. over medium high heat. Deglaze with wine and reduce for 30 seconds. Add chicken stock, tomatoes and seasoning packet. Reduce heat and simmer for 10 min. Stir in 1/2 and 1/2 and season with salt and pepper to taste.
While sauce simmers heat a skillet over medium low heat. melt 1 tbsp butter then add bread crumbs and toast them. Remove from heat and add lemon zest, parsley, and salt and pepper to taste. Reserve. Wipe out skillet and heat to medium high. Drizzle scallops with remaining 1 tsp olive oil and sear 3 minutes on one side. Turn and sear for 2 minutes on other side. Remove from heat and sprinkle bread crumbs over scallops. Drain cooked pasta and toss with tomato sauce and asparagus. Serve scallops along side pasta. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DEBRN64INMA.

TAGS:  Fish | Dinner | Fish Dinner |

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