Scallops or lobster work equally well in this very simple pasta dish. Lemon zest flavours the creamy sauce and balances the sweet scallops or lobster.
Creamy Seafood Pasta
This dish can be on the table in 30 minutes and that’s with prep time. We prefer to use a handheld zester to make lemon ribbons vs. the fine zest from a micro plane, but either will work.
Ingredients
- 8 – 10 sea scallops 0 CHO
- 1 cup dry white wine 6 CHO
- 1 – 2 thyme sprigs 0 CHO
- ½ cup cream 0 CHO
- ½ TBSP lemon zest ribbons 0 CHO
- ¼ tsp. salt 0 CHO
- 1/8 tsp. pepper 0 CHO
- ¼ cup parsley chopped 0 CHO
- 2 TBSP fresh peas 0 CHO
- 2 radishes thinly sliced 0 CHO
TOTAL CHO 6 CHO
- 2 SERVINGS 3 CHO/SERVING
- *PASTA CHO IN ADDITION TO SAUCE
Instructions
- Start to heat salted water for the pasta.
- Heat white wine and thyme sprigs in a medium skillet. Bring to a boil and reduce heat to a simmer for 5 minutes. Wine should be reduced by half.
- Remove the thyme sprig and add the cream, lemon zest ribbons, salt, and pepper. Bring the cream and wine to a boil and reduce heat to medium. The goal is to let the sauce gently simmer for about 15 minutes before adding the scallops.
- The size of your scallops will determine the cooking time. Ours were cooked through in 4 – 5 minutes, flipping once after about 2 minutes.
- Add parsley after scallops have cooked in the sauce.
- Cook pasta according to instructions, timing pasta and scallops. In total the sauce takes 25 minutes.
- Place pasta in bowl and add half the sauce, which should be about ¼ cup per serving. Place cooked scallops on top and garnish with a few fresh peas and radishes.
