You want the scallops good and seared on the outside like the ones in this photo. Done under very high heat the inside will stay moist and they will crisp up outside quickly!
8 oz spaghetti (Barilla Plus has good flavor and lots of fiber and protein)
1 pound, large sea scallops
salt & pepper
1 tablespoon olive oil
1 8oz bottle of vegetable or chicken stock
1 cup skim milk
3 tablespoons of all-purpose flour
3 cups asparagus (cut into 1" pieces)
3/4 cup finely shredded manchengo cheese
1 teaspoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons chopped fresh thyme
1. Cook pasta as normal in boiling water. When there is about 1 min left until pasta is done, drop asparagus into water to blanch. Drain when done.
2. Meanwhile, pat scallops dry, sprinkle with salt and pepper.
3. Heat oil in saute pan over high heat - you want the pretty darn hot.
4. Whisk flour, milk and some salt and pepper in a bowl until smooth.
5. Heat stock in a sauce pan. Whisk milk mixture into warm stock, continue stirring constantly at a simmer for 1-2 minutes until thickened.
6. Oil should be hot, place scallops into hot oil (be careful oil will splatter) flat side down. Let cook 1-2 min, flip cook 1 min more.
7. Mix pasta, sauce, and scallops together with lemon juice, lemon zest, cheese and thyme. Toss to combine.
ENJOY!1
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