Cajun Scallops and Pasta

Cholesterol was never something I thought about until the doctor told my I was borderline high cholesterol. I bought a couple recipe books and did some research. I noticed a lot of the recipes are for salads or bland fish so I’ve had to be creative with spices and condiments. This is delicious, low cholesterol, and easy to make.

1 small package of small Chinese sea scallops

1 green pepper sliced

1 yellow pepper sliced

1 red pepper sliced

½ yellow onion sliced

1 tablespoon low cholesterol butter substitute (ex. Smart Balance)

8 ounces angel hair pasta

Creole or Cajun seasoning (ex. Tony Chachere’s Creole Seasoning)

Cook pasta as directed on package.

Put peppers and onion in a skillet with a little extra virgin olive oil and cook till tender.

Wash scallops and pat dry with a paper towel then sprinkle Creole seasoning on scallops.

Add scallops to the skillet and cook for 8 to 10 minutes.

Drain pasta then add butter substitute.

Add scallops, peppers, and onion to the pasta pot and mix together.