Creamy Scallops & Pasta
Submitted by pegic
Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
30 minBay scallops cook in minutes, which makes them ideal for a quick but impressive pasta dinner.
Shallots and thyme simmer in chicken broth, then get thickened with a touch of flour and low-fat milk into a light cream sauce laced with nutmeg and sour cream.
Stir in the scallops, fold everything over hot pasta shells, and finish with a bright sprinkle of parsley and lemon zest.
The whole thing takes about 30 minutes from start to table.
Chef Tips
- Don’t overcook the scallops. Two minutes in the sauce is all they need. They’ll turn rubbery if you push it.
- A pinch of nutmeg in a cream sauce is an old French trick that adds warmth without anyone being able to identify it.
- Freshly grated lemon zest at the end lifts the entire dish. Don’t skip it.
- Use small pasta shells so the scallops nestle right inside them for the best bite.
Ingredients
Directions
Set oven control to broil.
Spray 2 quart casserole with nonstick cooking spray.
Cook shallots, broth and thyme in 12 inch nonstick skillet over medium heat until shallots are tender.
Stir in flour. Cook 2 minutes, stirring constantly.
Stir in milk, sour cream, salt, pepper and nutmeg.
Simmer 3 minutes, stirring frequently, until slightly thickened.
Stir in scallops and pasta.
Cook 2 minutes longer. Mix parsley and lemon peel, sprinkle over scallop mixture.
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