8 ounces uncooked small seashell pasta (about 2 cups)
3/4 pound snow peas, trimmed and cut in half
1 tablespoon olive oil
3/4 cup chopped onion
2 teaspoons minced peeled fresh ginger
1 pound bay scallops
3 tablespoons dry white wine
3/4 cup fat-free milk
1 large egg
1/2 cup thinly sliced fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Cook pasta in boiling water 5 minutes. Add snow peas; cook 2 minutes or until tender. Drain.
While pasta cooks, heat oil in a large skillet over medium heat. Add onion; sauté 4 minutes or until tender. Add ginger; sauté 1 minute. Add scallops and wine; cook 3 minutes or until scallops are almost done.
Combine milk and egg in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 5 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in the basil, salt, and pepper. Serve immediately.
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