Lemon Garlic Scallop Pasta

• 6 - 8oz. Spaghetti or Tagliatelle, (dry)
• 4 - 8 Sea Scallops, (pan seared)
• 1/2 cup Proper Good Chicken Bone Broth
• 1/2 cup Parmesan, (shredded)
• 1/3 cup Whole Milk
• 3 Garlic Cloves, (minced)
• 1 Shallot, (minced)
• 1 Lemon, (juiced)
• 2 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Flour
• 3 tbsp. Fresh Parsley, (chopped)
• Salt & Black Pepper, (to taste)

1. Cook the pasta for 8 minutes, or until al dente. Reserve 1 cup pasta water. Toss in one tablespoon olive oil and set aside.
2. In a large frying pan, saute the minced shallots and garlic in the remaining olive oil for 1 minute, until fragrant. Stir in the flour.
3. Whisk in the broth, milk, lemon juice, and 1/2 cup pasta water.
4. Once thickened, about 1-2 minutes, add the noodles to simmer for 1-2 minutes, adding more pasta water, according to personal preference for the creamy texture.
5. Stir in the fresh parsley, and salt and black pepper to taste.
6. Add the pan seared scallops to serve warm!

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