Ingredients
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1/2 teaspoon salt
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1/2 teaspoon lemon pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon nutmeg
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1 teaspoon chili powder
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1/8 teaspoon ground cayenne pepper
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1 lb bay scallop
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12 ounces penne or 12 ounces spiral shaped pasta
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1 tablespoon olive oil
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1 tablespoon butter
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1 cup chicken broth
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1 1/2 tablespoons cornstarch
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1/4 cup water
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1/2 cup fat free sour cream or 1/2 cup low-fat sour cream
Instructions
- In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
- Mix cornstarch with 1/4 cup water, set aside.
- Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
- Cook the pasta in boiling salted water just until tender.
- Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
- To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
- Add the scallops and sour cream to the skillet.
- Drain the cooked pasta and stir into hot scallops mixture.