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Sautéed Scallops and Mushrooms with Pine Nuts

Yield 2 servings (serving size: 1 cup scallop mixture and 1 cup pasta).

Ingredients

  • 1/2 pound sea scallops, halved crosswise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon stick margarine
  • Cooking spray
  • 2 cups sliced mushrooms
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons minced shallots
  • 1 garlic clove, minced
  • 1/3 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

Nutrition Information

  • calories 436
  • caloriesfromfat 27 %
  • fat 13.2 g
  • satfat 2.2 g
  • monofat 4.6 g
  • polyfat 4.7 g
  • protein 30.1 g
  • carbohydrate 51.1 g
  • fiber 3.6 g
  • cholesterol 37 mg
  • iron 4.4 mg
  • sodium 399 mg
  • calcium 56 mg

How to Make It

  1. Sprinkle scallops with salt and pepper. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat; add scallops, mushrooms, and pine nuts. Stir-fry 2 minutes or until scallops are done. Remove scallop mixture from skillet. Set aside; keep warm.

  2. Add shallots and garlic to skillet; stir-fry 30 seconds. Stir in wine and juice. Bring to a boil; cook 2 minutes. Return scallop mixture to skillet; cook 30 seconds or until thoroughly heated. Serve over pasta.