378
Ā
Ā
Gluten Free Creamy Scallop Spaghetti
Prep time
Cook time
Total time
Gluten Free Creamy Scallop Spaghetti
Author: J.W.
Recipe type: Main
Serves: 6
Ingredients
- 2 pounds scallops
- 10 oz. frozen green peas, thawed
- 2 garlic cloves, minced
- 2 packages Barilla Gluten Free Spaghetti
- 1 cup whole milk
- 2 tablespoons Clabber Girl Cornstarch - gluten free
- ⅓ cup fresh chives, chopped
- 1 lemon, zest
- ½ of lemon juice
- olive oil
- 1 tablespoon butter
- 5 oz. grated romano cheese
- 1 (8 oz.) bottle clam juice
- salt and pepper
Instructions
- Cook the spaghetti according to instructions.
- Dry the scallops with paper towels then season with salt and pepper. Preheat a large cast iron pan to medium heat. Add about 3 tablespoons olive oil and the butter. Sear the scallops about 2 minutes per side or until they look slightly brown, set aside. Clean the pan real quick and add a little olive oil and garlic. In a medium bowl, combine the milk and cornstarch and stir until smooth. Add the clam juice to the pan then the milk mixture. Season with salt and pepper. Stir constantly until the sauce thickened. Add the peas and let it simmer. Add the spaghetti noodles, lemon juice and zest, romano cheese, and chives. Stir to incorporate all the ingredients. Top with the scallops. Serve
Ā
