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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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