Photo: Oxmoor House
Prep Time
1 Min
Cook Time
13 Mins
Yield
2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)

If you don't have vermouth or dry white wine, you can use 1/2 cup chicken broth.

Scallops are an excellent source of vitamin B12 and protein. They're also low in saturated fat. Use SmartBalance instead of regular butter and get a boost of omega-3 fatty acids, which are heart-healthy.

How to Make It

Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil.

Cooking Light Superfast Suppers

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