Scallops Spa Pasta
Yield
servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups | water |
|
| 2 | tablespoons |
shallots
sliced |
|
| ½ | tablespoon |
tarragon leaves
chopped |
|
| 1 | dash | white pepper |
*
|
| 1 | dash | nutmeg |
*
|
| 1 | bunch | asparagus |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | tablespoon | dijon mustard |
|
| 2 | tablespoons |
cream cheese
fat-free |
|
| 1 | teaspoon | lime juice |
|
| 1 | pound | pasta, linguine |
|
| 12 | large |
sea scallops
whole |
*
|
| 2 | tablespoons |
chives
chopped |
|
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Directions
Combine water, shallots, tarragon, pepper and nutmeg in saucepan.
Bring to boil over medium heat.
Add asparagus stems.
Cook 2 minutes.
Add asparagus tops and wine, cooking until tender.
Remove asparagus tops, slice into small rounds and reserve.
In food processor combine contents of saucepan with mustard, cream cheese and lime juice.
Blend until smooth.
Strain through cheesecloth or metal strainer.
(Sauce can be prepared in advance to this point).
Cook pasta until al dente. Drain well.
Return sauce to pan.
Add scallops (cut into thirds) and simmer over medium heat 30 to 45 seconds.
Be careful not to overcook.
Add pasta and asparagus tips to sauce.
Toss lightly.
Garnish with chives.
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