Scallop and Pasta Toss

Scallop and Pasta Toss


  • Cooking spray
  • 1 tablespoon reduced-calorie margarine
  • 2 cups diagonally sliced celery
  • 1 cup sliced mushrooms
  • 1/2 cup sliced green onions (about 2 onions)
  • 1/2 cup sliced carrot
  • 2 garlic cloves, minced
  • 3/4 pound fresh bay scallops
  • 2 tablespoons water
  • 2 teaspoons white wine Worcestershire sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cooked spinach linguine (cooked without salt or fat)


Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.

Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately.

  • Yield: 4 servings (serving size: about 2 cups)

Nutritional Information

Calories per serving: 323
Caloriesfromfat per serving: 0.0%
Fat per serving: 5g
Saturated fat per serving: 0.7g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 23.3g
Carbohydrate per serving: 46.8g
Fiber per serving: 4.9g
Cholesterol per serving: 28mg
Iron per serving: 0.0mg
Sodium per serving: 444mg
Calcium per serving: 0.0mg

Good to Know

Scallops, like other shellfish, are packed with protein and vitamin B12. They're also low in saturated fat. Spinach linguine is a sneaky way to get some vegetables into your dish.
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