Linguine and Scallops in Hot Paprika Cream Sauce
Try this Linguine and Scallops in Hot Paprika Cream Sauce recipe, or contribute your own. "Seafood" and "Pasta" are two of the tags cooks chose for Linguine and Scallops in Hot Paprika Cream Sauce.
Yield: 4 Ready in 1 hours
8 people trying soon
|1 tbFresh basil; chopped|
|3/4 cNonfat cottage cheese|
|1 tbSweet hungarian paprika|
|3 tbGreen onion; thinly sliced|
|1/4 cSkim milk|
|1/3 cDry white wine|
|1 cMushrooms; sliced|
|1/4 cSour cream; nonfat|
|2 tsVirgin olive oil|
|2 Garlic; minced|
|1 tbFresh parsley; chopped|
|1/3 cClam broth|
|1/8 tsHot Hungarian paprika; or to taste|
|salt and pepper; to taste|
Linguine and Scallops in Hot Paprika Cream Sauce Preparation
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
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