Scallop Pasta with Garlic White Wine Sauce

I think you guys know I like pizza.  A lot.  When I was foraging through my fridge to come up with breakfast yesterday morning, I realized I still had some artisan bread leftover from my rosemary bread I made over the weekend.

Don’t really need to twist my arm too much to fix pizza – and there is really nothing “breakfasty” about this – not even an egg on top – it’s 3 ounces of dough, 1.5 ounce pesto chicken meatball, 1 ounce of cheddar cheese and a cup of baby spinach (that REALLY wilted down).  I baked this for 12 minutes and ate it on my way to work – yum!  It comes in at 11 points.

So in my quest to do 125 miles in September, I decided to ride my bike again at lunch.  It was gorgeous, 71 degrees, but holy shizz it was windy!  There were a couple hills where I just stopped pedaling and the wind kept pushing me back.  So while it was a struggle at times, and I contemplated turning around, I quickly refocused.  Cause let’s face it, life is hard sometimes – ups and downs – and I knew if I gave up, it would be easy to give up when the next task is hard.

And guess what?  The day before I rode 9.97 miles in 51:02.  But yesterday I rode 10.13 miles in 50:49 – so I went a bit farther and faster!  Woot!

I am still eating Chicken Brunswick Stew, I was working on a project so no picture – so its a double take from the day before – I even heated it up in the same bowl. 😀

I had a roll on the side, so lunch came in at 9 points.

It’s rare that Tony and I have a meatless meal, but this one is a keeper.  Beware though – start out light on the lemon juice – I put too much in and had to add some Parm cheese to offset the tang.

Scallop Pasta with Garlic White Wine Sauce

  • serves 2 – 11 WW Points each

Ingredients:

  • 2 cups cooked pasta (which I think is 4 ounces dry)
  • 8 ounces raw scallops
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 clove minced garlic
  • 3/4 cup white wine
  • 1 sprig of parsley, chopped fine
  • squeeze of fresh lemon juice (to taste)
  • 1 tsp. lemon zest
  • salt and pepper to taste

Cook pasta according to directions.  Make sure your scallops are really dry – use a paper towel.  Heat a non-stick pan to really high heat.  When hot, swirl in the olive oil and add the scallops, careful not to crowd and let them sit for 2 minutes – don’t move them around, you want to get a nice sear.  Flip and cook for 2 more minutes – set aside.

Turn the heat to low.  Add the butter and garlic and saute for about 30 seconds.  Turn the heat back up and add the wine, let it bubble and then scrape any bits in the pan.  Season with salt and pepper.  Throw in the parsley, cookd pasta and scallops and toss to coat.

This was so good – don’t get me wrong, I loves me a medium rare steak, but it’s nice to have seafood once in a while – and for the record, I am the only one standing in the way of seafood – Tony loves it but it’s growing on me – I can do shrimp, scallops, crab, lobster – not a huge fish fan.  I joke with Tony that I think I’d like mussels – I see this spicy soup and I think it would be good – Tony thinks I am nuts.  (thanks google images!)

Do you like mussels?

Stats for Thursday:

  • 31 points
  • 10.13 mile bike ride in 50:49
  • 31.6 miles of 125 miles in September goal
  • average blood sugar 133

And last but not least . . . the winner of my Three Year Blogaversary is. . .

Min: 1 Max: 100 Result: 58

Congrats to blog reader Judi!

Judi said:

September 5, 2011 at 3:27 am

Happy anniversary! I’m in Oklahoma (Go Sooners!!)

Send me an email at mybizzykitchen@gmail.com with your address. 😀

Weigh in is tomorrow – come back tomorrow to see how I did. 😀