ASIAN SCALLOP FETTUCINE
4 servings
INGREDIENTS
- 1 tablespoon flour
- 1/8 teaspoon salt
- Pepper to taste
- 1 pound sea scallops
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 tablespoon minced green onions
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch or arrowroot
- 2 tablespoon dry white wine
- 1/4 cup fat-free, reduced-sodium chicken broth
- 4 cups cooked fettucine
DIRECTIONS
In a zippered plastic bag, combine the flour, salt, and
pepper. Lightly coat each scallop with the flour mixture and
put on a plate. In a skillet over medium-high heat, heat the
oil. Add the garlic, ginger, and green onions and saute for 2
minutes. Raise the heat to high and saute the scallops for 2-3
minutes until scallops are browned but tender. Combine the
lemon juice, cornstarch, white wine, and broth. Add to the
pan and cook for 1 minute. Toss the scallops with the cooked
fettucine.
Nutritional Information Per Serving (3-oz scallops + 1 cup
pasta):
Calories: 274, Fat: 6 g, Cholesterol: 70 mg, Sodium: 269 mg,
Carbohydrate: 34 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein:
20 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat
