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Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels and set aside. In a large saucepan, cook pasta according to package directions, adding chard (or kale) and zucchini for the last 4 minutes of cooking time. Drain and keep warm.
Meanwhile, lightly coat a large nonstick skillet with cooking spray; preheat over medium-high heat. Sprinkle scallops with 1/4 teaspoon salt and the pepper. Add scallops to hot pan; cook for 4 to 6 minutes or until opaque, turning once. Remove scallops from pan; keep warm.
Add oil to hot pan; reduce heat to medium. Add leeks and garlic; cook for 3 to 5 minutes or until tender, stirring to scrape up any browned bits from bottom of pan.
In a medium bowl, whisk together milk and cornstarch until smooth. Add to leek mixture along with lemon zest, rosemary (or thyme) and the remaining 1/4 teaspoon salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add to pasta mixture, tossing to coat.
Divide pasta mixture among 6 serving plates. Top with scallops and capers.