Clean eating-Pasta with scallops and lemon

We had a last minute dinner guest and I needed a good, but quick dinner that would impress! I had some scallops and lemons on hand I wanted to use up so this recipe fit the bill. I did clean it up for our clean eating as much as I could and it was great!


12  ounces  dried penne pasta-I used ww yolk free noodles
1  onion (about 6 oz.), peeled and diced-I used a shallot as that is all I had on hand
3  cloves garlic, peeled and minced
2  tablespoons  olive oil
1  tablespoon  grated lemon peel
1/4  cup  lemon juice
1  tablespoon  butter-I omitted
1  pound  scallops (about 1 1/2 in. wide), rinsed
1/3  cup  chopped fresh basil
Salt and pepper

In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add penne and cook, stirring occasionally, until tender to bite, 10 to 12 minutes. Drain.
Meanwhile, in a 10- to 12-inch frying pan (with sides at least 2 in. tall) over medium heat, stir onion and garlic in olive oil until limp, 3 to 5 minutes.
Add lemon peel, lemon juice, butter, and scallops to pan with onions. Bring to a simmer and cook until scallops are opaque but still moist-looking in the center (cut to test), about 6 minutes.
Add pasta and basil to scallop mixture and stir until heated through. Add salt and pepper to taste. Pour into a wide, shallow bowl to serve.


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