This recipe is so delicious I just had to revive the blog with it! Healthy, quick, and scrumptious!
INGREDIENTS
- ¾ pound bay scallops (can substitute 1 pound of chicken tenders or shrimp)
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 8 oz whole wheat linguini
- 1 Tablespoon olive oil – to cook scallops
- ¼ cup olive oil
- ¼ cup white wine (you can also substitute low sodium chicken or vegetable broth)
- 3 garlic cloves, minced
- Pinch of cayenne pepper
- 1 lemon, zested and juiced to yield 2 Tablespoons of juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups of kale, about 4 handfuls roughly chopped (you can also substitute spinach)
- 3 tomatoes, cut into small dice
DIRECTIONS
- Lay scallops out on a flat surface and dry completely with paper towels. Season with salt, pepper and paprika – set aside.
- Bring a large pot of water with two heavy pinches of kosher salt to a boil. Add linguini and cook for about 8 minutes or until aldente. Drain and set aside.
- Heat a large sauté pan over medium heat and add 1 Tablespoon of olive oil. Once hot add in scallops and cook for 2 minutes; remove from pan with tongs and set aside.
- Add ¼ cup of olive oil to the pan; once warm, add in white wine, garlic, cayenne, lemon zest & juice, and salt & pepper. Stir to combine and simmer for 1 minute. Turn up the heat slightly and add in kale, cooked pasta, tomatoes, and scallops – toss to combine (tongs work best).
- Cook for 2 minutes or until kale is wilted and the pasta is hot.
