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Basil Scallops with Spinach Fettuccine

Photo: Oxmoor House
Prep time 2 mins
Cook time 15 mins
Yield 4 servings (serving size: about 3/4 cup scallops and 1 cup pasta)

Ingredients

  • 8 ounces uncooked spinach fettuccine
  • 1 1/2 pounds sea scallops
  • 3/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt
  • 3/4 cup dry white wine or low-sodium chicken broth
  • 1/3 cup finely chopped green onion (about 2)
  • 3 tablespoons chopped fresh parsley

Nutrition Information

  • calories 375
  • caloriesfromfat 23 %
  • fat 9.7 g
  • satfat 1.1 g
  • monofat 5.2 g
  • polyfat 1.1 g
  • protein 34.8 g
  • carbohydrate 36.9 g
  • fiber 2.1 g
  • cholesterol 56 mg
  • iron 2.7 mg
  • sodium 635 mg
  • calcium 94 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.

  3. Combine olive oil and next 3 ingredients; set aside.

  4. Place same pan over high heat until hot. Add wine and green onions, and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.

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