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Fusilli With Scallops and Peas

Anna Williams
Prep time 5 mins
Cook time 7 mins
Yield Makes 4 servings (serving size: 2 cups)
Andrea's wine pick: The tender pear fruit and slight licorice note of an Oregon pinot gris will bring out the sweetness of the scallops and peas, and the aromatics of the basil. Look for WillaKenzie Estate Pinot Gris, $18.

Ingredients

  • 2 quarts water
  • 2 cups (6 ounces) sugar snap peas, trimmed
  • 12 ounces uncooked fusilli or rotini
  • 1 tablespoon butter
  • 1 pound sea scallops (halved if large)
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 ounce block-style 1/3-less-fat cream cheese
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup thinly sliced fresh basil

Nutrition Information

  • calories 497
  • fat 6 g
  • satfat 3 g
  • monofat 1 g
  • polyfat 1 g
  • protein 33 g
  • carbohydrate 73 g
  • fiber 4 g
  • cholesterol 49 mg
  • iron 4 mg
  • sodium 330 mg
  • calcium 89 mg

How to Make It

  1. Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and cook according to directions.

  2. Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loosen browned bits; cook 1 minute. Add cream cheese; stir until melted. Stir in broth, lemon juice, salt, and pepper; cook 30 seconds. Remove from heat; return scallops to mixture.

  3. Drain pasta; return to pot. Add scallop mixture and basil, and toss. Serve hot.