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Gluten Free Spaghetti with Seared Scallops
Prep time
Cook time
Total time
Gluten Free Spaghetti with Seared Scallops
Author: J. Withington
Recipe type: Main
Serves: 6
Ingredients
- 20 sea scallops
- 1 package Barilla Spaghetti noodles - gluten free
- olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons butter
- 1 cup cherry tomatoes, halved
- 1 cup white wine
- 1 lemon juice
- ⅓ cup fresh parsley, chopped
- salt and pepper
Instructions
- Cook the pasta according to package directions. Drizzle some olive oil to prevent them from sticking then set aside.
- Pat dry the scallops with paper towels. Season the scallops with salt and pepper. Heat a non stick pan to high heat. Sear the scallops about 2 minute per side. Remove immediately and set aside. Heat a cast iron pan on medium high heat. Add the butter to the pan and the onions and garlic. Saute for few minutes until translucent. Add the tomatoes and cook for 3 minutes. Add the wine and let simmer for few minutes. Season with salt and pepper and add the parsley. Stir in the pasta. Incorporate all the ingredients. Add lemon juice (optional) Top with the seared scallops and garnish with chopped parsley. Serve
