By Micki Brown
1 pound raw bay scallops, patted dry
3-4 tbsp corn starch
½ tsp sea salt
½ tsp black pepper
6 tbsp grass-fed butter
2 cloves garlic, chopped
Juice of ½ lemon
1 tsp lemon zest
¼ cup flat-leaf parsley, chopped
4 ounces chardonnay
8 ounces dry whole wheat spaghetti, then cooked
Place the corn starch, salt and pepper in a gallon size plastic bag; add the scallops and shake until the scallops are coated with the corn starch. Heat ½ of the butter in a large skillet over medium-high heat. Add the scallops and sauté until they become opaque and just begin to brown (only a few minutes). Remove the scallops from the pan and set aside. Add the rest of the butter to the pan and melt over medium heat. Add the garlic and stir for about one minute. Add the lemon, zest, chardonnay and parsley and stir until evenly combined and thickened, then add the scallops. Serve over whole wheat spaghetti, and top with parmesan cheese if desired!
Nutritional information per serving: Calories 600; Fat 23.1g; Carbohydrates 63.1g; Protein 29.4g; Vitamin A 61.3%; Vitamin C 114.1%;
Calcium 100.9%; Iron 111.9%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.