Serve with Italian Salad (see dressing recipe below)
SALAD DRESSING:
Whisk red wine vinegar, water, olive oil, garlic salt & oregano. Toss with spinach, leaf lettuce, onion & red pepper. Set on table.
MAIN DISH
* Cook pasta according to package directions, about 9 mins; add broccolini and red pepper during last 2 minutes of cooking. Reserve 1/2 cup pasta water. Drain.
* Meanwhile, heat 1 T each of the oil & butter in large stainless skillet over medium-high heat. Coat scallops with flour and season with 1/4 tsp each of the salt and pepper. Saute 2 mins. per side; reserve. Add remaining T oil and butter to skillet and cook garlic 30 seconds. Combine cornstarch and broth; add to skillet and simmer 1 min.
* Add pasta, parsley, lemon juice, remaining 1/2 tsp salt, remaining 1/4 tsp pepper and scallops. Toss gently to combine and simmer 1 min. Add some of the reserved cooking water if needed.
* Spoon into a large serving bowl. Sprinkle with Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 435 | ||
Calories from Fat: 111 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 96.3mg | 30 % | |
Sodium 402mg | 14 % | |
Potassium 779.3mg | 21 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 49.7g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 435
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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