Scallops and Pasta with Lemon-Caper Cream Sauce (tampa bay area)
1 1/2 pounds fresh or frozen sea scallops
4 ounces dried multigrain or whole grain penne or rotini pasta
3 cups trimmed, coarsely shredded Swiss chard or kale
1 medium zucchini, halved lengthwise and bias-sliced crosswise
Nonstick cooking spray
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons olive oil
2 medium leeks, trimmed and thinly sliced
2 cloves garlic, minced
2 cups fat-free milk
2 tablespoons cornstarch
2 teaspoons finely shredded lemon peel
1 1/2 teaspoons snipped fresh rosemary or thyme or 1/2 teaspoon dried rosemary or thyme, crushed
2 tablespoons capers, drained
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels and set aside. In a large saucepan, cook pasta according to package directions, adding chard and zucchini for the last 4 minutes of cooking time. Drain and keep warm.
Meanwhile, lightly coat an unheated large nonstick skillet with nonstick spray. Preheat over medium-high heat. Sprinkle scallops with 1/4 teaspoon of the salt and the pepper. Add scallops to hot skillet; cook for 4 to 6 minutes or until scallops are opaque, turning once. Remove scallops from skillet; keep warm.
Add oil to hot skillet; reduce heat to medium. Add leeks and garlic; cook for 3 to 5 minutes or until tender, stirring to scrape up any browned bits from bottom of skillet.
In a medium bowl, whisk together milk and cornstarch until smooth. Add to leek mixture along with lemon peel, rosemary, and the remaining 1/4 teaspoon salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add to pasta mixture, tossing to coat.
Divide pasta mixture among six serving plates. Top with scallops and capers.
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