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Ingredientes
- 1/3 c. plus 1/4 c. dry white wine ( you can substitute chicken broth if you desire)
- 1 Tbsp. lemon juice
- 3/4 lb bay scallops
- 2 Tbsp. (1/4 stick) light stick margarine
- 1/2 lb fresh mushrooms, thickly sliced
- 1/2 c. sliced green onions
- 2 Tbsp. all-purpose flour
- 1 x (5 ounce.) can evaporated skimmed lowfat milk
- 1 x salt and pepper to taste
- 1 x (8 ounce.) package rotini pasta
Direcciones
- In a small pot, combine the 1/3 c. white wine, lemon juice, and scallops. Cook about 5 min, or possibly till the scallops are opaque.
- Drain and set aside. In another pan, heat the margarine and saute/fry the mushrooms and green onions over medium heat till tender, about 5 min. Stir in the flour. Gradually add in the evaporated skimmed lowfat milk. Season with salt and pepper. Return the cooked scallops to the pan. Stir in the remaining 1/4 c. white wine. Meanwhile, cook the rotini according to package directions, omitting any oil and salt.
- Drain and toss with the scallops and sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1290g | |
| Calories 1800 | |
| Calories from Fat 290 | 16% |
| Total Fat 33.06g | 41% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 4.17g | |
| Cholesterol 126mg | 42% |
| Sodium 1323mg | 55% |
| Potassium 2846mg | 81% |
| Total Carbs 213.68g | 57% |
| Dietary Fiber 11.2g | 37% |
| Sugars 18.42g | 12% |
| Protein 112.94g | 181% |
