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Scallop-Pasta Toss

Yield 4 servings (serving size: 1 3/4-cup)
Sea scallops are larger than bay scallops and average about 1 1/2 inches in diameter.

Ingredients

  • 6 ounces uncooked farfalle (bow tie pasta)
  • 1/4 cup reduced-fat peanut butter
  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons vegetable oil
  • 1 pound sea scallops
  • 1 cup red bell pepper strips
  • 2 garlic cloves, minced
  • Cooking spray
  • 3 cups snow peas, trimmed

Nutrition Information

  • calories 432
  • caloriesfromfat 21 %
  • fat 10.3 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.6 g
  • carbohydrate 53.3 g
  • fiber 4.2 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 512 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. Combine peanut butter and next 4 ingredients, stirring well with a whisk. Set aside.

  3. Heat oil in a large nonstick skillet over high heat until hot. Add scallops; sauté 2 minutes on each side or until browned. Remove from pan.

  4. Coat bell pepper strips and garlic with cooking spray. Place pan over medium-high heat until hot; add bell pepper and garlic. Sauté 2 minutes; add snow peas, and sauté 2 minutes. Return scallops to skillet; add peanut butter mixture. Cook 2 minutes or until thoroughly heated.

  5. Combine drained pasta and scallop mixture in a serving bowl; toss gently. Serve immediately.

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