Baked Scallop Pasta

6 May

I hope everyone had a fun Cinco de Mayo!  Personally, even though I had a themed bridal shower to attend, I managed to stay on point and on track with my weight loss!  Weigh in day is tomorrow, so hopefully it will be a great weigh in!  I’ve successfully navigated dinners this week and I’ve managed to make it to the gym several times (3 times last week; I will “start over” today so one workout in this morning!).

Sometimes I want to feel decadent while on a diet, and the person I look to most often for decadent recipes in the Pioneer Woman.  When I saw this recipe, I knew I had to adapt it for Weight Watchers.  Soooooo good.  (See the original recipe here: http://thepioneerwoman.com/cooking/2012/03/seafood-pasta/)

Baked Scallop Pasta

Adapted from the Pioneer Woman

Serves 2 —  good for a date night spent in! 12 (hearty!) points plus per serving; feel free to adjust amount of pasta and scallops if you want less points.

Ingredients:

  • 4 oz. uncooked whole wheat pasta (I chose linguine)
  • 2 cups of fresh tomatoes, diced (I love cherry tomatoes… super sweet!)
  • 1 tsp light butter
  • 2 tsp olive oil
  • 1/3 cup canned chicken broth
  • 1 pound scallops
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • pinch of red pepper, to taste
  • basil, cut into strips
ingredients

Directions:

  1. Preheat oven to 350 and throw a pot of water on the stove for pasta.
  2. Cook pasta a little over halfway to al dente… it should still be somewhat crunchy. Set aside. (It helps if you have a cute sous chef to do the heavy lifting for you!) sous chef
  3. While pasta is cooking, heat 1 tsp. of olive oil and 1 tsp. of light butter in a pan.  Add cleaned scallops to the pan and cook for about 1 minute on each side. They should have a little color.  Remove from the pan and set aside.  
  4. In the same pan, heat another tsp. of olive.  Throw in some garlic and sautee for about 30 seconds. Add the chicken broth and let simmer for about two minutes, stirring occasionally.
  5. Pour in the tomatoes and their juice, red pepper flakes, salt, and pepper, and stir the pan, letting all the flavors simmer together for about 10 minutes.  
  6. Take two pieces of aluminum foil and overlap them in an oven-proof baking dish.  Smooth down until it makes a little pouch
  7. Add pasta to the aluminum foiled dish.  Next, add the sauce.  Finally, pour the scallops on top, including the juices.
  8. Fold over the foil so that everything is enclosed in the little packet.  At this point, put everything in the oven and bake for 15 minutes.
  9. After everything has cooked, top with your basil.  Enjoy!

 

 

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