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Name: Linguine and Scallops in Hot Paprika Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Linguine and Scallops in Hot Paprika Cream Sauce

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

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 <nlberry@prodigy.net> on May 17,  1998

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Nutrition

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Serving Size: 1 Serving (290g)
Recipe Makes: 4

Calories: 349
Calories from Fat: 47 (13%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.3g
Cholesterol 81.4mg		25 %
Sodium 444.3mg		15 %
Potassium 694.3mg		18 %
Total Carbohydrate 40.8g		12 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 39.7g
Protein 32.9g		47 %
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.

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Calories per serving: 349

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