Sunday, December 6, 2015

Bay Scallops w/ Thin Spaghetti

Dinner Tonight: Bay Scallops w/ Thin Spaghetti

Fog and cold again this morning. Some bridges and overpasses froze up again from the Fog freezing.Had a light Breakfast, morning workout, and to the shower. Did some light housework and then cleaned my computer desk, which needed cleaning bad. After that it was time for an afternoon of NFL Football. For dinner tonight I prepared Bay Scallops w/ Thin Spaghetti.

To make the Scallops I'll need; 2 tablespoons Blue Bonnet Light Butter, 1 1/2 tablespoons Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. For the Thin Spaghetti I'll be using Ronzoni Healthy Harvest Whole Grain Thin Spaghetti.

To prepare the Spaghetti; cook the Pasta according to package directions. Meanwhile, in a large nonstick skillet coated with Pam Cooking Spray, cook scallops in 1 teaspoon Oil and 1 tablespoon of Butter, over medium heat. Season immediately as you add them to the pan, Cayenne Pepper, McCormick Grinder Sea Salt and Black Peppercorn to taste. Cook the Scallops until firm and opaque; remove and keep warm.

As the Spaghetti finishes drain and season. To serve make a bed of the Thin Spaghetti and top with the Bay Scallops. Topped everything with some fresh Shaved Parmesan Cheese. Also had a slice of Aunt Millie's Light Whole Grain Bread and had an ice cold Diet Dr. Pepper. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Healthy Harvest Whole Wheat Blend Spaghetti Pasta

* Great tasting goodness
* No cholesterol
* Yolk free
* Excellent source of fiber, whole grain

Ingredients: Durum Whole Wheat Flour & Semolina Blend, Wheat Fiber, Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.

Directions: 1. Bring 4 quarts water To a rapid boil. 2. add pasta And stir; return To rapid boil. 3. cook uncovered, stirring occasionally, for 6 To 8 minutes. 4. drain well.


Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of
two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the "nut."

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats

Why they're healthy: Scallops are more than 80 percent protein. "One 3-ounce serving provides 20 grams of protein and just 95 calories," says Bowden. They're also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

No comments:

Post a Comment