Sea Scallops on Fettuccine

Oxmoor House
4 servings


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2 teaspoons grated lime rind, divided
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/2 teaspoon ground white pepper
1 pound sea scallops, halved lengthwise
1 (9-ounce) package refrigerated spinach fettuccine, uncooked
Cooking spray
3/4 cup sliced green onions (about 3 large)


1. Combine 1 teaspoon lime rind and next 3 ingredients in a shallow dish; add scallops, and let stand 5 minutes, turning once.

2. While scallops marinate, cook pasta according to package directions, omitting salt and fat. Drain well. Set aside; keep warm.

3. Remove scallops from marinade, reserving marinade. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add scallops; cook 1 minute on each side or until lightly browned. Remove scallops from skillet; set aside, and keep warm. Add marinade mixture to skillet, and cook 1 minute, stirring to scrape particles that cling to bottom of skillet.

4. Combine pasta and green onions in a large bowl. Add scallops and marinade mixture to pasta mixture; toss lightly. Sprinkle with remaining 1 teaspoon lime rind.

Created date

April 2008

Nutritional Information

Calories 295
Caloriesfromfat 7 %
Fat 2.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.7 g
Carbohydrate 39.1 g
Fiber 2.2 g
Cholesterol 38 mg
Iron 0.0 mg
Sodium 326 mg
Calcium 0.0 mg