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Scallop and Smoked Salmon Pasta

 
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We liked it very much. The flavour is strong so make sure you serve it to those who like fish or cut down on the smoked salmon.

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

2 teaspoons olive oil
3 cloves garlic
1 ½ cups milk, 2%
*
2 tablespoons cornstarch
¼ cup mozzarella cheese
shredded
*
¼ teaspoon black pepper
*
¼ cup Parmesan cheese
grated
1 pinch saffron threads
crushed
*
4 ounces bay scallops
cup scallions, spring or green onions
sliced
1 tablespoon capers
drained
2 ounces smoked salmon
cut in strips
8 ounces pasta, spinach fettuccine
cooked and drained
*

Directions

Heat oil in a medium saucepan over medium heat.

Add garlic and cook 30 seconds.

Stir together milk and cornstarch; add to garlic.

Cook and stir over medium -low heat until thickened and bubbly.

Add mozzarella cheese, parmesan cheese, pepper, and saffron; stir until cheeses are melted and smooth.

Add scallops, green onion, and capers; cook for 3 to 5 minutes, stirring often; until scallops are done.

Stir in salmon.

Serve over hot Fettucini or pasta.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 23939% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 619mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 46g
Vitamin A 6% Vitamin C 13%
Calcium 27% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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