Scallop Scampi
By Micki Brown
1 lb raw bay scallops, patted dry
34 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 oz chardonnay
8 oz dry whole wheat spaghetti, then cooked
1
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
2
Heat ½ of the butter in a large skillet over medium-high heat
3
Add the scallops and sauté until they become opaque and just begin to brown (only a few minutes)
4
Remove the scallops from the pan and set aside.
5
Add the rest of the butter to the pan and melt over medium heat
6
Add the garlic and stir for about one minute
7
Add the lemon, zest, chardonnay and parsley and stir until evenly combined and thickened, then add the scallops.
8
Serve over whole wheat spaghetti, and top with parmesan cheese if desired!
Ingredients
1 lb raw bay scallops, patted dry
34 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 oz chardonnay
8 oz dry whole wheat spaghetti, then cooked