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Southwest Scallops And Pasta

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  Sliced scallions 1⁄4 Cup (4 tbs) (Green Onions)
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Diced red bell pepper 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 2 Teaspoon
  Jalapeno pepper 1⁄2 Small, seeded and minced
  Garlic clove 1 Small, minced
  Bay scallops/Sea scallops 5 Ounce, cut into quarters
  Frozen whole kernel corn 1⁄2 Cup (8 tbs)
  Cooked thin spaghetti 1 Cup (16 tbs)
  Chopped cilantro/Italian flat-leaf parsley and lime juice no sugar added 2 Tablespoon (Chinese Parsley)

1. In 1-quart microwavable casserole combine scallions, bell peppers, oil, jalapeno pepper, and garlic and stir to coat with oil. Microwave on High (100%) for 2 minutes, stirring once halfway through cooking, until bell peppers are tender-crisp.
2. Add scallops and corn and stir to combine; microwave on Medium (50%) for 4 minutes, stirring once every 1 1/2 minutes.
3. Add remaining ingredients and stir to combine. Cover and microwave on Medium for 1 minute, stirring once halfway through cooking. Let stand for 1 minute until scallops are opaque and cooking is completed.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1128 Calories from Fat 157

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 75.1 mg25%

Sodium 398 mg16.6%

Total Carbohydrates 180 g60%

Dietary Fiber 13.6 g54.2%

Sugars 14 g

Protein 60 g120.4%

Vitamin A 112.3% Vitamin C 181.3%

Calcium 22.9% Iron 35.9%

*Based on a 2000 Calorie diet

Southwest Scallops And Pasta Recipe