Scallop and Pasta Toss

Yield: 4 servings (serving size: about 2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 0.0%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.3g
  • Carbohydrate: 46.8g
  • Fiber: 4.9g
  • Cholesterol: 28mg
  • Iron: 0.0mg
  • Sodium: 444mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately.
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