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Scallops With Lemon Pasta

Ingredients
  Bay scallops 1 Pound
  White wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Pasta sauce 2 Tablespoon
  Reduced calorie sour cream 3⁄4 Cup (12 tbs)
  Low fat cottage cheese 3⁄4 Cup (12 tbs)
  Linguine/Fettucine /angel hair pasta 1⁄2 Pound
  Parmesan cheese 1⁄2 Cup (8 tbs), freshly grated
  Fresh parsley 1 Tablespoon, chopped
  Lemons 2 , zested
  Cayenne pepper To Taste
Directions

GETTING READY
1. Rinse scallops

MAKING
2. Combine wine, water and lemon juice in a small pan and heat to simmering
3. Add scallops and simmer just until scallops turn white then drain the scallops and set aside to cool
4. Cook pasta in boiling water for 8 minutes or until aldente
5. Meanwhile, prepare sauce, place ingredeints in a food processor or blender container, process briefly and transfer to a nonstick pan
6. Heat gently over low heat for about 2 minutes
7. Drain pasta and toss with sauce, Parmesan cheese and parsley

SERVING
8. Serve immediately
9. Serve with a sauce of your choice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Scallop
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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4.12
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 512 Calories from Fat 109

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 104.6 mg34.9%

Sodium 688.5 mg28.7%

Total Carbohydrates 42 g14.1%

Dietary Fiber 3 g11.9%

Sugars 3.4 g

Protein 46 g92.1%

Vitamin A 16.3% Vitamin C 52.2%

Calcium 42% Iron 30.1%

*Based on a 2000 Calorie diet

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Scallops With Lemon Pasta Recipe