Basil Scallops with Spinach Fettuccine

Photo: Oxmoor House

Yield: 4 servings (serving size: about 3/4 cup scallops and 1 cup pasta)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 23%
  • Fat: 9.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 34.8g
  • Carbohydrate: 36.9g
  • Fiber: 2.1g
  • Cholesterol: 56mg
  • Iron: 2.7mg
  • Sodium: 635mg
  • Calcium: 94mg

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

Preparation

  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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