Low Calorie Scallop Pasta

Instructions

1. Cook the whole wheat linguine according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and sauté for about a minute until fragrant.

3. Add the fresh scallops to the skillet in a single layer. Cook for 2-3 minutes on each side until they are golden brown and cooked through. Be careful not to overcook the scallops as they can become tough.

4. Once the scallops are cooked, remove them from the skillet and set them aside.

5. In the same skillet, add the cherry tomatoes and cook for about 2 minutes until they start to soften.

6. Pour in the white wine and lemon juice, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits.

7. Add the cooked linguine to the skillet along with the red pepper flakes, salt, and pepper. Toss everything together gently to combine and let it heat through for a minute or two.

8. Return the scallops to the skillet, giving everything a final toss to mix well.

9. Taste and adjust the seasoning if needed. If the pasta appears dry, you can add a splash of pasta cooking water to create a light sauce.

10. Serve the Low Calorie Scallop Pasta hot, garnished with fresh parsley for a pop of color and extra freshness.