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Scallop and Pasta Toss (6 PTS)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Reduced calorie margarine

    2. 1 cup 110g / 3.9oz Celery - diagonally sliced

    3. 1/2 cup 118ml Fresh mushrooms - sliced

    4. 1 Green onion - sliced

    5. 1/2 cup 55g / 1.9oz Carrot - sliced

    6. 1 Garlic - minced

    7. 1/2 lb 227g / 8oz Scallops the recipe calls for bay - I prefer ocean and Quarter them.

    8. 2 tablespoons 30ml Water

    9. 1 teaspoon 5ml White wine Worcestershire sauce

    10. 1/4 teaspoon 1 1/3ml Ground ginger

    11. 1/4 teaspoon 1 1/3ml Salt

    12. 1/8 teaspoon 0.6ml Pepper

    13. 2 cups 474ml Cooked spinach linguine

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Coat a large non-stick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add celery and next four ingredients; saute until tender crisp. Add scallops and next five ingredients; cook 5-7 minutes or until scallops are opaque, stirring occasionally. Place cooked linguine in a large serving bowl and add scallop mixture, and toss gently. Serve immediately. Per serving: Calories 323 fiber 4.9g Fat 5.0g (sat 0.7g) Cholesterol 28 mg Protein 23.3g Sodium 444mg Carbohydrates 46.8g Exchanges: 3 starch,2 Very Lean Meat Original Poster: Dottie Shared by: Donna; Points MC Formatted by Mary [mnmpoms@ponyexpress.net]10/13/00

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