Scallop and Pasta Toss

recipe

Yield:

4 servings (serving size: about 2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 323
Caloriesfromfat 0.0 %
Fat 5 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.3 g
Carbohydrate 46.8 g
Fiber 4.9 g
Cholesterol 28 mg
Iron 0.0 mg
Sodium 444 mg
Calcium 0.0 mg

Ingredients

Cooking spray
1 tablespoon reduced-calorie margarine
2 cups diagonally sliced celery
1 cup sliced mushrooms
1/2 cup sliced green onions (about 2 onions)
1/2 cup sliced carrot
2 garlic cloves, minced
3/4 pound fresh bay scallops
2 tablespoons water
2 teaspoons white wine Worcestershire sauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cooked spinach linguine (cooked without salt or fat)

Preparation

Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.

Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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