Great recipe, very light. I added some butter to tone down a bit of the bite from the wine and the dijon mustard. Even better the next day as left overs.
Basil Scallops with Spinach Fettuccine
Photo: Oxmoor House
Yield: 4 servings (serving size: about 3/4 cup scallops and 1 cup pasta)
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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
- 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
- Cook pasta according to package directions, omitting salt and fat. Drain.
- 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.
- Combine olive oil and next 3 ingredients; set aside.
- 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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