Scallop and Pasta Toss (6 PTS) Recipe - Cooking Index
Cooking spray | ||
1 tablespoon | 15ml | Reduced calorie margarine |
1 cup | 110g / 3.9oz | Celery - diagonally sliced |
1/2 cup | 118ml | Fresh mushrooms - sliced |
1 | Green onion - sliced | |
1/2 cup | 55g / 1.9oz | Carrot - sliced |
1 | Garlic - minced | |
1/2 lb | 227g / 8oz | Scallops the recipe calls for bay - I prefer ocean and |
Quarter them. | ||
2 tablespoons | 30ml | Water |
1 teaspoon | 5ml | White wine |
Worcestershire sauce | ||
1/4 teaspoon | 1.3ml | Ground ginger |
1/4 teaspoon | 1.3ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
2 cups | 474ml | Cooked spinach linguine |
Coat a large non-stick skillet with cooking spray; add margarine. Place
over
medium heat until margarine melts. Add celery and next four ingredients;
saute
until tender crisp. Add scallops and next five ingredients; cook 5-7
minutes or
until scallops are opaque, stirring occasionally. Place cooked linguine in
a
large serving bowl and add scallop mixture, and toss gently. Serve
immediately.
Per serving: Calories 323 fiber 4.9g Fat 5.0g (sat 0.7g) Cholesterol 28 mg
Protein 23.3g Sodium 444mg Carbohydrates 46.8g
Exchanges: 3 starch,2 Very Lean Meat
Original Poster: Dottie
Shared by: Donna; Points
MC Formatted by Mary [[email protected]]10/13/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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