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Sea Scallops and Fettuccine

Sea Scallops and Fettuccine
Looking to shape up for warm-weather sports and styles? Donna Thompson in Laramie, Wyoming suggests her light, luscious and lemony meal mainstay. “When my husband and I decided to lose some weight, we found this recipe and loved it so much we had it every Tuesday!“ she writes. “Best of all? It’s so easy, he could fix it on nights I was late.“
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/2 medium sweet red pepper, julienned
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon crushed red pepper flakes
  • 1 to 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1 tablespoon lemon juice
  • 8 sea scallops (about 12 ounces)
  • 2 teaspoons grated Parmesan cheese

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a
  • skillet, saute the red pepper, garlic, lemon peel and pepper flakes
  • in oil for 2 minutes. Stir in the broth, wine or additional broth
  • and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 5-6 minutes or until liquid is reduced by about half.
  • Cut each scallop in half horizontally; add to red pepper mixture.
  • Cover and simmer for 4-5 minutes or until firm and opaque. Drain
  • fettuccine; top with scallop mixture. Sprinkle with Parmesan cheese.
  • Yield: 2 servings.
© Taste of Home 2013

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Sea Scallops and Fettuccine (continued)

Nutrition Facts: 1 serving (prepared with 1 tablespoon oil and reduced-sodium broth) equals 449 calories, 10 g fat (2 g saturated fat), 57 mg cholesterol, 481 mg sodium, 47 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013