A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pasta With Scallops And Lemon Butter
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- #48235
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
7 ounces fresh pasta
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons shredded lemon zest (colored portion of peel)
cracked black pepper
10 large scallops
1 cup chopped fresh chervil
parsley
fresh tarragon
directions
Place pasta in a pot of boiling water; cook for 4 to 5 minutes or until al dente.
While pasta cooks, melt butter and oil in a frying pan over medium heat. Add lemon zest and pepper; cook for 1 minute, until zest is soft. Add scallops and cook for about 30 seconds on each side or until done.
To serve, drain pasta; toss with chervil. Top with scallops and lemon butter sauce.
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nutrition data
531 calories, 21 grams fat, 64 grams carbohydrates, 23 grams protein per serving.
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