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Ingredientes
- 1 c. minced scallions (green onions)
- 1 c fresh flat-leaf parsley
- 1 c. fresh basil leaves
- 1/4 c. grated Parmesan cheese
- 2 garlic cloves, peeled
- 1 T + 2 teaspoon extra virgin olive oil
- 1 pound 2 ounce bay scallops
- 1 packet low-sodium chicken broth/stock
- 2 ounce toasted slivered almonds
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 4 1/2 c. cooked pasta
Direcciones
- To prepare pesto in blender, put together scallions, parsley, bail, cheese, garlic, and oil till blended; set aside.In frying pan, bring 1 cup water to a boil, add in scallops. Reduce heat to medium and cook; stirring occasionally till scallops just turn opaque, about 3 min.
- With slotted spoon, transfer scallops to a large bowl to serve; reserve poaching liquid. Add in remaining ingredients, pesto, and 1/2 cup reserve liquid. Toss well to put together with pasta, add in scallops and serve.
- This recipe contains 294 calories per serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 364 | |
| Calories from Fat 35 | 10% |
| Total Fat 4.06g | 5% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 90mg | 4% |
| Potassium 268mg | 8% |
| Total Carbs 67.84g | 18% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.7g | 2% |
| Protein 13.13g | 21% |
