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Ingredientes
- 1 lb Scallops
- 2 x Cloves garlic, chopped
- 3 Tbsp. Green onion, thinly sliced
- 1/3 c. Dry white wine
- 2 tsp Virgin extra virgin olive oil
- 1 Tbsp. Fresh basil, minced
- 1 c. Mushrooms, sliced
- 1/3 c. Clam broth
- 3/4 c. Nonfat cottage cheese
- 1/4 c. Lowfat sour cream, nonfat
- 1/4 c. Skim lowfat milk
- 1 Tbsp. Sweet Hungarian paprika
- 1/8 tsp Warm Hungarian paprika, or possibly to taste Salt and pepper, to taste
- 8 ounce Linguini
- 1 Tbsp. Fresh parsley, minced
Direcciones
- Saute/fry scallops, garlic, and green onion in wine and 1 tsp. of the extra virgin olive oil. Cook on high heat till liquid evaporates, stirring a few times to cook scallops through. Sprinkle with basil and remove to a plate. In same pan, add in remaining tsp. of the extra virgin olive oil and mushrooms and cook for 2 min. Stir in clam juice and simmer 2 more min. Put cottage cheese in a blender and blend till smooth. Add in lowfat sour cream and blend again. Add in the lowfat milk and paprikas and blend once more. Pour mix into the pan with mushrooms. Add in scalops and hot over very low heat till mix is warmed through. Season with salt and pepper to taste. Meanwhile, bring water to a boil, add in pasta, and cook till al dente. Drain and place in a large serving bowl. Pour sauce over pasta, sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 63 | 15% |
| Total Fat 7.21g | 9% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 298mg | 12% |
| Potassium 712mg | 20% |
| Total Carbs 50.9g | 14% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.04g | 3% |
| Protein 31.05g | 50% |
