NUTRITION

SERVINGS

INGREDIENTS

6 oz sea scallops

2 oz dry chickpea pasta

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh lemon juice

1 tsp lemon zest

1 cup fresh baby spinach

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, thoroughly pat the sea scallops dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Carefully place the scallops in the skillet and sear for 2 minutes on the first side without moving them, until a deep golden crust forms.

• 5

  Flip the scallops and sear for an additional 1-2 minutes until just opaque; remove them from the pan and set aside on a plate.

• 6

  In the same skillet, lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Add the fresh baby spinach to the pan and stir until just wilted, then add the cooked pasta, lemon juice, and lemon zest.

• 8

  Toss everything together to coat the pasta in the lemon-garlic oil, adding a splash of pasta water if needed for moisture.

• 9

  Stir in the fresh chopped parsley and divide the pasta between plates.

• 10

  Top the pasta with the seared scallops and serve immediately.