Macros: 61 Carbs | 26 Fat | 56 Protein
This simple list of ingredients makes your macro counting easy, but the flavor will make you feel like you just had a cheat day! But look at you…staying right on track!
- 8 oz jumbo scallops (fresh or frozen)
- 2.5 oz gluten-free tagliatelle (I used Jovial)
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp Spike seasoning
- 1 TB Kerrygold butter
- 1/2 cup Fairlife 2% (can use whole milk or heavy cream)
- 2 TB grated Parmesan
- Parsley for garnish
Thaw scallops in a bowl with room temperature water. When thawed, dry with a paper towel and toss in a bowl with the oil and Spike seasoning.
You’re going to have 3 pans going. Get them all hot at once. Start a small pot of water boiling for your pasta. Start a skillet for your scallops on Medium. Start a pan for your sauce on med-low.
Put your scallops on. You’ll want to brown (but not burn) the scallops. They have natural sugars that can burn, so a slow brown is ideal. About 5-7 minutes per side.
Meanwhile, drop your tagliatelle in the water. It should cook about the same time as your scallops.
While those are going, get your sauce mixing. Add butter to melt, then add milk, then Parmesan. Keep mixing with a whisk until thickened. Turn off to avoid curdling, but keep warm.
Drain pasta and toss in the sauce until coated, then top with scallops. Garnish with parsley. Serve with asparagus or your favorite veg!
Check out this aerial view for portion size!