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Lately, I’ve been so busy with work that I haven’t had any time to cook. For a food blogger, it’s excruciating to be out of the kitchen for so long. While living in the Bay Area, I ended up in Napa at least every other week, and there was this one chocolate shop that I especially wanted to visit, but it was always closed! That’s what my kitchen feels like these days. Whenever I think I’ll be getting some free time, it suddenly fills up with errands. But that’s why I’m so excited to share this recipe! This time, the chocolate shop was open 😉 I love this recipe because it’s flavorful, healthy, and includes two of my favorite foods – scallops and pasta. As it turns out, September is National Cholesterol Awareness Month, and this is the perfect recipe to celebrate that because I threw a few heart-healthy substitutions into it. The pasta is half and half zucchini noodles and fresh linguine. Going halfsies on the noodles is honestly a game-changer; the flavor and texture were awesome. I also used Mazola® Corn Oil for searing my scallops and for my pasta dressing. Did you know a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com. And my last substitution was choosing the light scallops over a heavier red meat. This dish was fairly quick to whip up and turns out it’s delish both hot and cold.
I’ve been using Mazola Corn Oil for the past year or so, and at this point, it’s the only oil I have in my pantry because I know I can use it for everything – dressings, stir-fry, grilling, baking recipes, etc. The flavor is neutral and it has a high smoke point. Hubby was impressed at how well it worked for searing his scallops because it didn’t smoke at all. Plus, it’s heart-healthy*. *See Mazola.com for more information on the relationship between corn oil and heart health.
So I’m pretty obsessed with my substitutions because they don’t compromise on flavor at all. Do you have any favorite substitutions to share??
Scallop and Herb Pasta
Ingredients
- 10 oz zucchini noodles
- 10 oz linguine
- 1/4 cup shallots finely chopped
- 3 cloves garlic smashed
- 1/3 cup Mazola Corn Oil + more for cooking scallops
- 1 lemon halved
- 1/4 cup parsely chopped
- 1/4 cup basil chopped
- 1 lb cherry tomatoes
- 15-20 scallops
- salt & pepper
Instructions
Directions:
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Pat your scallops dry and let them sit at room temperature while you prep the other ingredients.
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Fill a small pot 2/3 full with water. Salt the water and bring to a boil. Once boiling, cook the linguine according to instructions and drain.
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While the water boils, place a large pan over med-high heat and add 1/3 cup corn oil. Once the oil is hot, add the garlic and shallots. Stir for about a minute until the garlic is fragrant. Add the tomatoes. Stir occasionally until the tomatoes have popped. Season with salt and pepper.
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Once the tomatoes have all popped, add the zucchini noodles and toss. Cook for another 3-4 minutes. Toss in the linguine and herbs. Taste, and season as desired with salt and pepper. Cover and set aside.
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Place a heavy pan over high heat with 2 Tbsp of corn oil. Once hot, add the scallops. Do not crowd the pan. Cook for 2 minutes on each side and remove.
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To assemble: Place pasta in a bowl and top with 4-5 scallops. Garnish with parsley and squeeze a generous amount of lemon juice over each dish. Bon appetit.
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