Honey-Glazed Scallop Gemelli with Lemon Cream Sauce (Dairy Free!)

Light the candles, open a bottle of wine, and embrace the romance with this elegant yet approachable Valentine’s Day–inspired dinner. With seared sea scallops, freshly cooked Artisan Gemelli, and a creamy leek and almond milk sauce, this recipe is a perfect splurge for a special date-night dinner at home.

Prep Time40 mins

Cook Time30 mins

Total Time1 hr 10 mins

Pasta Range: Artisan

Pasta Shape: Gemelli

Collection: Vegetarian

Serves:

Calories: 950kcal

Ingredients

12 oz Italpasta Artisan Gemelli
6 large scallops patted dry
1¼ salt divided
1¼ pepper divided
¼ tsp paprika
3 tbsp olive oil divided
2 tsp honey
1 small leek rinsed and thinly sliced
½ cup shallots minced
2 cloves garlic minced
½ cup unsweetened almond milk
½ cup cherry tomatoes
1 tsp lemon juice
1 tsp lemon zest
2 tbsp chopped fresh parsley divided
2 tbsp grated dairy-free cheese
lemon wedges for serving

US - Metric

Instructions

In large pot of boiling, salted water set over medium-high heat, cook pasta according to package directions.
Meanwhile, season scallops with ¼ tsp (1 mL) salt, ¼ tsp (1 mL) pepper, and paprika. Heat 1 tbsp (15 mL) oil in large nonstick skillet set over medium-high heat; cook scallops, flat side down, for 2 to 3 minutes per side or until golden and crisp. Transfer to plate. Drizzle with honey; set aside.
Heat remaining oil in skillet set over medium heat; cook leek, shallots and garlic for about 3 minutes or until slightly softened.
Add almond milk, tomatoes, lemon juice, lemon zest and remaining salt and pepper; cook for 10 to 15 minutes or until sauce is thickened. Stir in 1 tbsp (15 mL) parsley. Toss with pasta.
Transfer pasta to plates; top with seared scallops. Sprinkle with non-dairy cheese and remaining parsley. Serve with lemon wedges.

Tips

Use fresh or frozen scallops, or substitute frozen shrimp.
Use leftover herbs and lemon peel as a cocktail garnish.
Substitute coconut milk for almond milk if desired.

Nutritional Analysis