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Scallops with Spinach Fettuccine

Yields1 Serving

Yes, you can have pasta! This fettucine recipe pairs protein-packed seafood with spinach-based noodles.

fettucine

 8 uncooked spinach fettuccine
 1.50 sea scallops
 0.75 tsp black pepper
 2 tbsp extra virgin olive oil
 1 tbsp Dijon mustard
 1 tbsp fresh basil, chopped
 0.25 tsp salt
 0.75 cup dry white wine (or low-sodium chicken broth)
 0.33 cup green onion, finely chopped
 3 tbsp fresh parsley, chopped
1

Cook pasta according to package directions, omitting salt and fat. Drain.

2

Rinse scallops, pat dry, and sprinkle with pepper.

3

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of the scallops, and cook 3 minutes on each side or until done. Remove scallops from pan, and keep warm. Repeat with remaining scallops.

4

In a small bowl, combine olive oil, Dijon mustard, basil, and salt. Set aside.

5

Place the skillet over high heat until hot. Add wine and green onion, and cook 1 minute. Add olive oil mixture, and cook 15 seconds. Add scallops and any accumulated juices, and cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories375
% Daily Value *
Total Fat 97g125%
Total Carbohydrate 36g14%

Dietary Fiber 21g75%
Protein 348g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.