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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (317g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon lemon pepper |
||
| Calories 513 | ||
| Calories from Fat 88 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 717mg | 29% | |
| Potassium 756mg | 21% | |
| Total Carbohydrate 78.6g | 26% | |
| Dietary Fiber 9.7g | 38% | |
| Sugars 2.7g | ||
| Protein 28.3g | 56% | |
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1 teaspoon chili powder
- 1/8 teaspoon ground cayenne pepper
- 1 lb bay scallop
- 12 ounces penne or spiral shaped pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chicken broth
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
- 1/2 cup fat free sour cream or low-fat sour cream
Directions
1
In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.2
Mix cornstarch with 1/4 cup water, set aside.3
Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.4
Cook the pasta in boiling salted water just until tender.5
Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.6
To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.7
Add the scallops and sour cream to the skillet.8
Drain the cooked pasta and stir into hot scallops mixture.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: JJBear
On Aug 3, 2007
So good! I didn't have any nutmeg or penne, so I improvised with ground ginger and angel hair pasta. I added a few extra dashes of cayenne and a spritz of fresh lemon juice after I plated it. Loved it! Will definitely make again and again!
From: Adrian in Concord, N.C.
On Feb 12, 2007
I had never cooked scallops before so thought I would give this a try. My family went crazy over it. This is definitely something that I will fix again. I did add some enoki mushrooms to the recipe. I cooked them with the scallops and it was an extra added treat to the wonderful recipe. KUDOS to you for submitting the great recipe.
From: Paula5
On Jul 28, 2005
Easy and delicious. My husband had thirds. Spices are lovely in the just the right amounts. One thing, though — it's a lovely peach cream color, but without variation. Needs to be served with something deep, dark green — broccoli or romaine or asparagus or green beans. You know. And sprinkled with a little choppped, flat-leaf parsley. What a great dish — thanks so much!
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