Creamy fettuccine with scallops and spinach
1% low-fat milk
¾ pound(s), patted dry and muscle Tabs removed
6 oz, sliced (about 2 cups)
1 medium, finely chopped
Low sodium soy sauce
2 cup(s), coarsely chopped
- Cook the fettuccine according to package directions. Drain and keep warm.
- Combine the flour, salt, and nutmeg in a medium nonstick saucepan. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the sauce boils and thickens, about 8 minutes. Remove the white sauce from the heat; set aside.
- Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until lightly browned on the outside and just opaque in the center, about 2 minutes on each side. Transfer the scallops to a plate. Wipe the skillet clean.
- Heat the remaining 1 teaspoon oil in the same skillet, then add the mushrooms, shallot, and soy sauce. Cook over medium heat, stirring occasionally, until the mushrooms are tender and browned, about 5 minutes. Stir in the fettuccine, white sauce, scallops, and spinach, tossing to coat well. Cook, stirring frequently, until the mixture is heated through and the spinach just wilts, about 4 minutes.