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Rotini With Scallops

Healthycooking's picture
Ingredients
  Dried rotini/Other corkscrew-shaped pasta 1 Pound (455 Gram, 7 Cups)
  Bay scallops 1 1⁄2 Pound, drained, rinsed (680 Gram)
  Paprika 1 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Ground white pepper 1⁄2 Teaspoon
  Vegetable oil 2 Teaspoon
  Fat free low sodium chicken broth 240 Milliliter (1 Cup)
  Cornstarch 1 1⁄2 Tablespoon, blended with 80 milliliter water
  Water 80 Milliliter (For Blending Cornstarch)
  Low fat sour cream/Regular sour cream 120 Milliliter (1/2 Cup)
Directions

1. Bring 16 cups (3.8 liters) water to a boil in a 6- to 8-quart (6- to 8-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions.
2. Meanwhile, place scallops in a large bowl. Add paprika, basil, thyme, mustard, and white pepper. Mix until scallops are well coated.
3. Heat oil in a wide nonstick frying pan over medium-high heat. Add scallops and cook, stirring often, just until opaque in center; cut to test (about 3 minutes). Lift out and set aside, reserving juices in pan.
4. Drain pasta well. Transfer to a serving platter and keep warm.
5. Increase heat to high and cook reserved juices until reduced to about 1/4 cup (60 ml). Add broth and bring to a boil. Stir cornstarch mixture well and add to broth. Bring to a boil again, stirring constantly. Remove from heat and stir in sour cream and scallops. Spoon over pasta

Recipe Summary

Method: 
Boiled

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