Source: Joelen's Cooking Adventures
Lemon Butter Scallops with Spaghetti
8 sea scallops (1/2 pound)
salt & pepper to taste
3 tablespoons I Can't Believe It's Not Butter Light
1/2 tablespoon lemon pepper
2 tablespoons lemon juice
3 tablespoons fat free half and half
1/4 cup chicken stock
6 oz whole wheat spaghetti (or any choice pasta)
In a large pot boil water and cook spaghetti until al dente (about 7-8 minutes).
Wait until water is boiling and spaghetti starts to cook before starting next steps.
In a saute pan, melt butter.Season scallops with salt & pepper. Sear scallops in melted butter until a crust forms on both sides. Remove from pan. Add seasoning, lemon juice, half and half and chicken stock. Stir until thickened.
Add spaghetti to sauce and toss. Add scallops and serve.
8 WW points per serving