Pan Seared Scallops With Whole Wheat Spaghetti

• 8 oz bay scallops
• 2 tsp canola oil
• sea salt
• fresh ground black pepper
• 1 tsp olive oil
• 1 large garlic clove,sliced very thin
• 3 medium sun-dried tomatoes, without oil
• 1/2 cup cremi mushrooms,sliced thin
• 1 cup fresh spinach ,torn in large pieces
• 2 Tbsp grated Reggiano Parmesan cheese
• 1 Tbsp fresh aqueezed lemon juice
• 1 tsp Louisiana Style Cajun Seasoning (or to taste)
• 2 tsp parsley,minced
• 3 cups cooked al dente whole-wheat spaghetti
• 1 cup fat-free chicken broth.

1. saute scallops in canola oil on one side 3-5 minutes or until golden brown. flip and saute for an additional minute. season with salt and pepper.set aside. In a saute pan,heat olive oil,garlic,sundried tomatoes,mushrooms and spinach.tossing to coat.Cook on medium for 2 minutes.add cheese and lemon juice,cook another minute.add cooked pasta,toss well.Add broth or pasta water,toss. garnish with parsley arrange scallops on top and sprinkle with Cajun spice.

bay scallops, canola oil, salt, fresh ground black pepper, olive oil, garlic, tomatoes, cremi mushrooms, fresh spinach, parmesan cheese, fresh aqueezed lemon juice, cajun, parsley, chicken broth

Taken from www.epicurious.com/recipes/member/views/pan-seared-scallops-with-whole-wheat-spaghetti-1200143 (may not work)