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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 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

Directions

  • 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.
  • 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.
  • 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.

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Sea Scallops and Fettuccine (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.