Prep Time
2 Mins
Cook Time
15 Mins
Yield
4 servings (serving size: about 3/4 cup scallops and 1 cup pasta)

Spinach fettuccine is a tasty way to get in your veggie servings. Tossed with scallops, this dish a great source of vitamin B12 and protein. You can also substitute chicken, which is also a lean source of protein.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain.

Step 2

Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.

Step 3

Combine olive oil and next 3 ingredients; set aside.

Step 4

Place same pan over high heat until hot. Add wine and green onions, and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.

Cooking Light Superfast Suppers

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