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Creamy Scallops & Pasta

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

15 min

Ready

30 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
¼ cup shallots
chopped
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1 ½ cups chicken broth
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1 ½ teaspoons thyme
dried
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1 tablespoon all-purpose flour
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2 ⅓ cups milk, low-fat
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2 tablespoons sour cream, light
¼ teaspoon salt
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¼ teaspoon black pepper
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teaspoon nutmeg
ground
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1 pound bay scallops
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6 cups pasta shells
hot, cooked
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2 tablespoons parsley leaves
fresh, chopped
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1 teaspoon lemon zest
grated
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Ingredients

Amount Measure Ingredient Features
59 ml shallots
chopped
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355 ml chicken broth
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7.5 ml thyme
dried
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15 ml all-purpose flour
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552 ml milk, low-fat
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3E+1 ml sour cream, light
1.3 ml salt
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1.3 ml black pepper
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0.6 ml nutmeg
ground
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453.6 g bay scallops
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1.4 l pasta shells
hot, cooked
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3E+1 ml parsley leaves
fresh, chopped
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5 ml lemon zest
grated
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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

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 11819% 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?
 

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