Creamy fettuccine with scallops and spinach
9
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
The elegant sauce boasts portobello mushrooms, sautéed with a touch of soy sauce. For a nice variation and a pretty color contrast, try this with carrot or tomato fettuccine instead of the plain variety. We suggest taking a few extra minutes to nip off the too-tough-to-chew muscle tabs attached to sea scallops before cooking them. To get the scallops to brown around the edges, make sure they are patted thoroughly dry with paper towels before you sauté them. Pump up the veggies in your meal and serve this dish along with roasted asparagus, broccoli spears, or broccoli rabe tossed with minced fresh garlic.
Ingredients
Uncooked fettucine
½ pound(s)
All-purpose flour
2 Tbsp
Table salt
½ tsp
Ground nutmeg
¼ tsp
1% low fat milk
2 cup(s)
Olive oil
2 tsp
Uncooked scallops
¾ pound(s), patted dry and muscle Tabs removed
Portabella mushrooms
6 oz, sliced (about 2 cups)
Shallot
1 medium, finely chopped
Less sodium soy sauce
1 Tbsp
Spinach
2 cup(s), coarsely chopped