Sea Scallops and Fettuccine Recipe
Sea Scallops and Fettuccine Recipe photo by Taste of Home

Sea Scallops and Fettuccine Recipe

Publisher Photo
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.“
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

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

Nutritional 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.

Directions

  1. Cook fettuccine according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon peel and pepper flakes; cook and stir 2 minutes.
  2. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by about half.
  3. Cut each scallop horizontally in half; add to red pepper mixture. Simmer, covered, 4-5 minutes or until scallops are firm and opaque. Serve over fettuccine. Sprinkle with cheese. Yield: 2 servings.
Originally published as Sea Scallops and Fettuccine in Cooking for 2 Spring 2006, p25

Nutritional 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.

This recipe pairs well with a full-bodied white wine.

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Reviews for Sea Scallops and Fettuccine

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 24, 2010

This was an excellent, healthy pasta recipe. We really liked the little kick that the crushed red peppers gave it. It wasn't too hot, just flavorful. Simple and satisfying!

MY REVIEW
Reviewed May. 16, 2008

This was a great "light" recipe! I added some imitation crab flakes to it as well.

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