Easy Scallop Pasta

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Rating: 0
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Rate this recipe!
Created by: Lexi's Clean Kitchen

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Easy Scallop Pasta

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Lexi's Clean Kitchen

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • Recipes Ingredients:
  • 2 tbsp. grass-fed butter
  • 1 cup Pacific Foods Organic Bone Stock Chicken Unsalted
  • 3 cloves garlic minced
  • 1/2 onion finely chopped
  • 1/2 lemon juiced
  • 1 small bunch fresh basil chopped
  • 1/2 tsp. red pepper flakes
  • 1 tsp. fine pink sea salt, more to taste more to taste
  • 1/2 tsp. freshly ground pepper, more to taste more to taste
  • 1 pound fresh scallops
  • Everything Else:
  • 3-4 summer squash or zucchini
  • 4 strips crispy bacon

Instructions

  1. Sprinkle salt and pepper over scallops and set aside.
  2. Add butter to your skillet and saute minced garlic and onion for 5-7 minutes, stirring often.
  3. Add in scallops and sear for 3 minutes on each side.
  4. Once scallops are seared, add in Organic Bone Stock Chicken Unsalted, lemon juice, salt, pepper and red pepper flakes.
  5. Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together.
  6. Taste, add in basil, and adjust spices as desired.
  7. While cooking, make bacon as desired and set aside.
  8. Use your spiralizer to spiralize squash.
  9. In a skillet heat an additional tbsp of oil or butter and saute veggie noodles for 5 minutes, tossing often.
  10. Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon.

Ingredients

  • Recipes Ingredients:
  • 2 tbsp. grass-fed butter
  • 1 cup Pacific Foods Organic Bone Stock Chicken Unsalted
  • 3 cloves garlic minced
  • 1/2 onion finely chopped
  • 1/2 lemon juiced
  • 1 small bunch fresh basil chopped
  • 1/2 tsp. red pepper flakes
  • 1 tsp. fine pink sea salt, more to taste more to taste
  • 1/2 tsp. freshly ground pepper, more to taste more to taste
  • 1 pound fresh scallops
  • Everything Else:
  • 3-4 summer squash or zucchini
  • 4 strips crispy bacon

Instructions

  1. Sprinkle salt and pepper over scallops and set aside.
  2. Add butter to your skillet and saute minced garlic and onion for 5-7 minutes, stirring often.
  3. Add in scallops and sear for 3 minutes on each side.
  4. Once scallops are seared, add in Organic Bone Stock Chicken Unsalted, lemon juice, salt, pepper and red pepper flakes.
  5. Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together.
  6. Taste, add in basil, and adjust spices as desired.
  7. While cooking, make bacon as desired and set aside.
  8. Use your spiralizer to spiralize squash.
  9. In a skillet heat an additional tbsp of oil or butter and saute veggie noodles for 5 minutes, tossing often.
  10. Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon.