This is an excellent pairing of gluten-free pasta and seafood: scallop and Greenland Halibut fillet. A dish that is perfect to serve if you’re staying away from red meat this Lenten season.
Pasta can be a great solution for quick gluten-free meal planning. It is versatile and allows you to create a variety of filling dishes. We use Corn and & Rice Spaghetti for this dish, but you can also use Penne, Fusilli, or pasta made of Soybean or Edamame. A great selection is available here that is available for delivery.
- 1 pack Corn & Rice Spaghetti (GF)
- 1/2 pack Scallops (roe off)
- 1 pack Greenland Halibut Fish Fillet and or Cod loin
- 1/2 cup Isigny French butter
- 2 tbsp garlic, minced2 tbsp lemonsito
- 1/2 tsp paprika
- 1/2 tsp garlic powder1 tbsp olive oil
- Salt and pepper
Prepare the pasta according to the package instructions.
Create the spice mix by mixing paprika, garlic powder, salt, and black pepper in a small bowl.
Dry the halibut fillets by patting them down with paper towels. This allows for the spices to adhere well to the meat.
Rub the fillets with the spice mix, and set them aside.
In a pan, melt butter over, and add garlic and sauté until brown.
Add scallops and cook on both sides until brown, firm but cooked through.
Remove scallops from the pan and put them on a serving plate.
Sprinkle it with salt and pepper to taste.
In the same pan, with the remaining butter, add the lemonsito.
Heat until saucy in consistency then remove from pan and set aside.
Pour olive oil onto the same pan, sear the fillets for about 3 minutes.
Flip until the other side is also cooked through.
Drizzle lemon sauce on the scallops and fillets.
Pair with the gluten-free pasta.
Serve and enjoy!
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