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Scallops Spa Pasta

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Submitted by Joy

YIELD

servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

1 ½ 355
CUPS ML WATER
2 3E+1
TABLESPOONS ML SHALLOTS
sliced
½ 7.5
TABLESPOON ML TARRAGON LEAVES
chopped
1 1
DASH DASH WHITE PEPPER *
1 1
DASH DASH NUTMEG *
1 1
BUNCH BUNCH ASPARAGUS *
¼ 59
CUP ML WHITE WINE
dry *
1 15
TABLESPOON ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML CREAM CHEESE
fat-free
1 5
TEASPOON ML LIME JUICE
1 453.6
POUND G PASTA, LINGUINE
12 12
LARGE LARGE SEA SCALLOPS
whole *
2 3E+1
TABLESPOONS ML CHIVES
chopped

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 446 7% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 69mg 3%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 15%
Sugars g
Protein 31g
Vitamin A 4% Vitamin C 3%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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