Linguine and Scallops in Hot Paprika Cream Sauce - BigOven 106683

Linguine and Scallops in Hot Paprika Cream Sauce

Ready in 1 hour

Top-ranked recipe named "Linguine and Scallops in Hot Paprika Cream Sauce"

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Try this Linguine and Scallops in Hot Paprika Cream Sauce recipe, or contribute your own. "Seafood" and "Pasta" are two tags used to describe Linguine and Scallops in Hot Paprika Cream Sauce.


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

Original recipe makes 4



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

Calories Per Serving: 349 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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