Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light August 1997


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

436 calories; calories from fat 27%; fat 13.2g; saturated fat 2.2g; mono fat 4.6g; poly fat 4.7g; protein 30.1g; carbohydrates 51.1g; fiber 3.6g; cholesterol 37mg; iron 4.4mg; sodium 399mg; calcium 56mg.