Recipe by Cooking Light September 1999

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Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Cook pasta in boiling water 5 minutes. Add snow peas; cook 2 minutes or until tender. Drain.

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  • 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.

Nutrition Facts

341 calories; calories from fat 14%; fat 5.4g; saturated fat 0.9g; mono fat 2.6g; poly fat 1g; protein 25.8g; carbohydrates 45.7g; fiber 3.4g; cholesterol 75mg; iron 3.7mg; sodium 420mg; calcium 123mg.
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