Fusilli With Scallops and Peas

Andrea's wine pick: The tender pear fruit and slight licorice note of an Oregon pinot gris will bring out the sweetness of the scallops and peas, and the aromatics of the basil. Look for WillaKenzie Estate Pinot Gris, $18.Scallops provide vitamin B12, which is only found in animal products. It's important for brain health and maintaining red blood cells. Tossed with whole wheat fusilli, this dish is rich with nutrients.

By Kathy Kingsley; Wine pairing by Andrea Immer Robinson
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Ingredients

Directions

  • Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and cook according to directions.

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  • Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loosen browned bits; cook 1 minute. Add cream cheese; stir until melted. Stir in broth, lemon juice, salt, and pepper; cook 30 seconds. Remove from heat; return scallops to mixture.

  • Drain pasta; return to pot. Add scallop mixture and basil, and toss. Serve hot.

Nutrition Facts

Per Serving:
497 calories; fat 6g; saturated fat 3g; mono fat 1g; poly fat 1g; protein 33g; carbohydrates 73g; fiber 4g; cholesterol 49mg; iron 4mg; sodium 330mg; calcium 89mg.
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