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Sautéed Scallops & Parmesan Spaghetti

with Asparagus & Lemon

Sautéed Scallops & Parmesan Spaghetti

Tender scallops are sautéed and served over Parmesan spaghetti with asparagus and a bright lemon finish for a fresh, elegant pasta dinner.

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Ingredients

For 2 servings

  • 6 ounce Asparagus
  • 4 ounce Cream Sauce Base
  • 1 clove Garlic
  • 1 unit Lemon
  • 3 tablespoon Parmesan Cheese
  • 8 ounce Scallops
  • 1 unit Seafood Stock Concentrate
  • 1.5 tablespoon Sour Cream
  • 6 ounce Spaghetti

Additional Ingredients

  • 2 tablespoon Butter
  • 4 teaspoon Cooking Oil
  • Pepper
  • Salt
Sautéed Scallops & Parmesan Spaghetti
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time30m
Calories810
Protein34g
Carbs79g
Fat41g
Tags:
Protein SmartFiber SmartLow SugarMass Gain FriendlySeasonalNew
⚠️Allergens:
🐟Fish🥛Milk🦐Shellfish🌾Wheat

Swaps and substitutions

For a shellfish-free version, swap the scallops for sautéed mushrooms or golden tofu; both keep the dish satisfying. To avoid milk, use a dairy-free cream alternative and omit the Parmesan, adding a little extra lemon zest for brightness.

What to serve with it

Serve with a crisp green salad or garlicky sautéed greens to echo the bright, savory flavors without weighing the plate down. Warm crusty bread also works well for soaking up any extra sauce and making the meal feel more complete.

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