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Ingredientes
- 1 T extra virgin olive oil
- 15 ounce bay scallops
- 1/2 c. sliced green onions
- 3 cloves garlic, chopped
- 2 med. tomatoes, peeled, seeded, diced
- 1/8 teaspoon pepper
- 1 T cornstarch
- 1/2 c. Weight Watchers plain nonfat yogurt
- 1 c. frzn artichoke hearts, thawed
- 3 T minced fresh basil leaves
- 3 c. warm cooked fettucini
- 3 T grated Parmesan cheese
Direcciones
- Heat oil in large frying pan. Add in scallops and saute 2 min, stirring occasionally; remove and set aside. In same frying pan, saute onions, garlic, tomatoes and pepper 1 to 2 min. Add in wine and cook over low heat 2 to 3 min.Put together cornstarch and yogurt; add in to frying pan. Stir in artichokes and basil. Return scallops to frying pan; cook 3 to 4 min, stirring constantly, till mix is thickened and scallops are cooked.
- To serve, place 1/2 cup fettucini on serving plates; top with scallop mix and sprinkle each serving with 2 tsp Parmesan cheese. Makes 6 servings, 305 calories per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 22 | 7% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 94mg | 4% |
| Potassium 404mg | 12% |
| Total Carbs 57.15g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.25g | 2% |
| Protein 17.59g | 28% |
