Linguine and Scallops in Hot Paprika Cream Sauce

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Linguine and Scallops in Hot Paprika Cream Sauce Ingredients

1 lb Scallops	3/4 c Nonfat cottage cheese
2 Cloves garlic; minced	1/4 c Sour cream; nonfat
3 tb Green onion; thinly sliced	1/4 c Skim milk
1/3 c Dry white wine	1 tb Sweet Hungarian paprika
2 ts Virgin olive oil	1/8 ts Hot Hungarian paprika; or to
1 tb Fresh basil; chopped	Salt and pepper; to taste
1 c Mushrooms; sliced	8 oz Linguini
1/3 c Clam broth	1 tb Fresh parsley; chopped

Instructions for Linguine and Scallops in Hot Paprika Cream Sauce

Saute scallops, garlic, and green onion in wine and 1 teaspoon of the olive oil. Cook on high heat until liquid evaporates, stirring a few times to cook scallops through. Sprinkle with basil and remove to a plate. In same pan, add remaining teaspoon of the olive oil and mushrooms and cook for 2 minutes. Stir in clam juice and simmer 2 more minutes. Put cottage cheese in a blender and blend until smooth. Add sour cream and blend again. Add the milk and paprikas and blend once more. Pour mixture into the pan with mushrooms. Add scalops and warm over very low heat until mixture is warmed through. Season with salt and pepper to taste. Meanwhile, bring water to a boil, add pasta, and cook until al dente. Drain and place in a large serving bowl. Pour sauce over pasta, sprinkle with parsley and serve. Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x Posted to MC-Recipe Digest by Nancy Berry on May 17, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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