Scallop and Pasta Toss (6 PTS)

Recipe Ingredients

		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

Recipe Instructions

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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