Seared Scallops with Pasta and Vegetables

Vegan & Seared Scallop Pasta – Best Healthy Seafood Recipe Idea For Family Dinner


Ingredients

  • 1 large ear of fresh corn, husk and silk removed (or 2/3 cup/92 grams frozen organic corn kernals, thawed)
  • 1 tablespoon olive oil
  • 1 large shallot, thinly sliced crosswise into rings
  • 2 large cloves garlic, minced fine
  • ½ of a dry pint (165 grams) small sweet tomatoes, halved
  • 1 large zucchini (8-9 ounces/235 grams)
  • 10-12 ounces of large “dry” sea scallops (if it’s still there, remove the “foot” or abductor on the side)
  • 1/3 cup (80 ml) dry white wine (or broth)
  • Salt and pepper, to taste
  • A handful of fresh basil leaves (oregano is nice too)
  • 4 ounces of whole wheat pasta (angel hair, linguine, or spaghetti)

[caption id="attachment_18831" align="alignnone" width="500"]Seared Scallops with Pasta and Vegetables Vegan & Seared Scallop Pasta[/caption]

 

Directions

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