Scallops with Rotelle Recipe

Scallops with Rotelle Recipe

  • 1 (12 ounce) package Eating Right rotelle pasta
  • 1 pound bay scallops, rinsed and patted dry
  • 3/4 teaspoon paprika
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • 2 teaspoons canola oil
  • 2/3 cup O Organics Chicken Broth
  • 1 tablespoon cornstarch mixed with
  • 1/4 cup water
  • 1/3 cup Lucerne Light Sour Cream
  1. In a 6-qt. pan, bring 4 qts. water to a boil over high heat; stir in pasta and cook, uncovered, until just tender (about 10 minutes).
  2. Meanwhile, place scallops in a large bowl. Add paprika, basil, thyme, mustard, and white pepper; mix until well coated. Heat oil in a wide nonstick frying pan over medium-high heat. Add scallops and cook, stirring often, just until opaque in center; cut to test (about 3 minutes). Lift out and set aside, reserving juices in pan.
  3. Drain pasta well. Transfer to a warm, deep platter and keep warm.
  4. Increase heat to high and cook reserved juices until reduced to about 3 tbsp. Add broth and bring to a boil. Stir cornstarch mixture and add to broth. Bring to a boil again, stirring. Remove from heat and stir in sour cream and scallops; spoon over pasta.
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