Spinach Fettuccine with Scallops

Serves 4

Ingredients

• 8 oz uncooked spinach fettuccine
• 1 1/2 lbs sea scallops
• 3/4 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh basil, chopped
• 1/4 tsp salt
• 3/4 cup dry white wine (or low-sodium chicken broth)
• 1/3 cup green onion, finely chopped
• 3 tbsp fresh parsley, chopped

Preparation

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 Information per Serving

• 375 Calories
• 9.7 g Fat
• 1.1 g Saturated Fat
• 56 mg Cholesterol
• 635 mg Sodium
• 36.9 g Carbohydrate
• 2.1 g Fiber
• 34.8 g Protein

Source: Health.com

In the event that you find that this Mexican Goulash recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.