Creamy Scallops & Pasta
Yield
8 servingsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
shallots
chopped |
*
|
| 1 ½ | cups |
chicken broth
|
|
| 1 ½ | teaspoons |
thyme
dried |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 ⅓ | cups |
milk, low-fat
|
|
| 2 | tablespoons |
sour cream, light
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 | pound |
bay scallops
|
|
| 6 | cups |
pasta shells
hot, cooked |
*
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
shallots
chopped |
*
|
| 355 | ml |
chicken broth
|
|
| 7.5 | ml |
thyme
dried |
*
|
| 15 | ml |
all-purpose flour
|
|
| 552 | ml |
milk, low-fat
|
|
| 3E+1 | ml |
sour cream, light
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 453.6 | g |
bay scallops
|
|
| 1.4 | l |
pasta shells
hot, cooked |
*
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 5 | 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.
