This meal has become my go-to dinner recently. It is healthy and flavorful, and the scallops bring it to the next level. You can adapt this recipe to meet your personal tastes, too! Don’t like cherry tomatoes or eggplant? Throw in your favorite veggie. It will still be awesome!
Whole Wheat Spaghetti with Scallops, Eggplant and Cherry Tomatoes
in a White Wine Garlic Sauce
1 box Whole Wheat Spaghetti
3/4 pound bay scallops (the small ones)
2 cloves garlic, chopped
8 oz. cherry tomatoes, sliced in half
1/4 cup parmesan cheese, shredded
1 small eggplant, peeled and chopped into cubes
1/2 cup dry white wine
1 tablespoon Smart Balance Spread
3 tablespoons Extra Virgin Olive Oil
1/2 medium onion, chopped
1/2 teaspoon salt and black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon salt for the pasta water
Bring a large pot of water to a boil, season with 1 tablespoon salt. Add pasta and cook according to package directions. Drain and set aside. Season the scallops with some of the salt, pepper and garlic powder. Heat a large skillet over medium-high heat, and add the EVOO to the pan. When the pan is hot, add the scallops to the pan and sear on each side (about 1 1/2 on each side). When the scallops have a brown caramelization, remove them from the pan and set aside.
Heat another tablespoon of EVOO, and lower the heat to medium. Add the onion and cook for 2 minutes, until translucent. Add the garlic and cook for one minute.
Add the eggplant and cook for about 3 minutes. Add the cherry tomatoes and cook for an additional 4 to 5 minutes, until the eggplant is tender and tomatoes are slightly softened. Season with the rest of the salt, pepper, garlic powder and red pepper flakes.
Add the white wine to the pan and use your spatula to scrape up the brown bits on the bottom of the pan. Add the Smart Balance. Remove from heat.
Immediately add the hot pasta to the skillet and mix everything together. Sprinkle with the parmesan cheese and serve.