Warm Pasta Salad with Scallops

icandoallthings

Mmmmmmm!

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Here's the recipe typed out:

4 fresh or frozen large sea scallops (1 oz each) or 4 jumbo shrimp, thawed, peeled and deveined
2 oz multigrain spaghetti
3 cups shredded Savory or Napa cabbage
1/2 cup shredded carrot
1/4 cup thinly sliced red onion
2 tbsp rice or white wine vinegar
3 tsp canola oil
1 tbsp soy sauce
11/2 tsp honey
1/4 tsp red pepper flakes
1 tsp sesame seeds

1. Rinse scallops and pat dry. Cut each in half and set aside.
2. Cook spaghetti according to package directions, rinse and drain in a
serving bowl, combine pasta, cabbage, carrot and onion.
3. In a small bowl, whisk together vinegar, 1tsp oil, soy sauce, honey and
red pepper flakes. Set aside.
4. Heat 2 tsp oil in a skillet over medium heat. Cook scalloops 3 to 4 min or until opaque, turning
once. Place scallops over cabbage mixture. Add dressing and sprinkle with sesame seeds, then
gently toss to coat. Serves 2

Per serving: 325 calories 13.5 g total fat
1g sat fat, 422 mg sodium, 34 g carbs. 19 mg chol, 17 g protein, 5 g fiber.

Phoenix_Rising

*droooooool*

Thanks!!