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Creamy Scallops & Pasta

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Submitted by pegic

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

¼ 59
CUP ML SHALLOTS
chopped *
1 ½ 355
CUPS ML CHICKEN BROTH
1 ½ 7.5
TEASPOONS ML THYME
dried *
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
2 ⅓ 552
CUPS ML MILK, LOW-FAT
2 3E+1
TABLESPOONS ML SOUR CREAM, LIGHT
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML NUTMEG
ground
1 453.6
POUND G BAY SCALLOPS
6 1.4
CUPS L PASTA SHELLS
hot, cooked *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON ML LEMON ZEST
grated

Directions

Set oven control to broil.

Spray 2 quart casserole with nonstick cooking spray.

Cook shallots, broth and thyme in 12 inch nonstick skillet over medium heat until shallots are tender.

Stir in flour. Cook 2 minutes, stirring constantly.

Stir in milk, sour cream, salt, pepper and nutmeg.

Simmer 3 minutes, stirring frequently, until slightly thickened.

Stir in scallops and pasta.

Cook 2 minutes longer. Mix parsley and lemon peel, sprinkle over scallop mixture.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 118 19% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 322mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 34g
Vitamin A 6% Vitamin C 2%
Calcium 16% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

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