Low Fat Golf Coast Scallops Recipe

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Recipe Category: Low-Fat

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Low Fat Golf Coast Scallops Recipe

Ingredients

  • 1 pound fresh or frozen scallops
  • 9 ounces refrigerated fresh spinach fettuccine
  • 3 cups sliced fresh mushrooms
  • 2 cups thinly sliced carrot
  • 3/4 cup frozen orange juice concentrate, thawed
  • 3/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 teaspoon instant chicken bouillon granules
  • 1/4 teaspoon garlic powder
  • 1 dash pepper
  • parsley
  • grapefruit sections, optional
  • orange slice twists, optional

    • Method

  • Thaw scallops, if frozen.
  • Cut any large scallops in half.
  • Cook pasta according to package directions, adding the mushrooms and carrots to the water with the pasta.
  • Drain and keep warm.
  • Meanwhile, in a medium saucepan stir together thawed concentrate, water, cornstarch, bouillon granules, garlic powder, and pepper.
  • Add scallops.
  • Cook and stir until mixture is thickened and bubbly.
  • Cook and stir about 2 minutes more or until scallops turn opaque.
  • Serve scallop mixture over pasta mixture.
  • Sprinkle with snipped parsley and garnish with parsley sprigs.
  • If desired, garnish with grapefruit sections and orange twists.
  • Makes 6 servings.
  • Nutrition facts per serving: 251 calories, 16 g protein, 45 g carbohydrate, 1 g total fat (0 g saturated fat), 23 mg cholesterol, 2 g dietary fiber, 302 mg sodium
  • Daily Values: 64% vitamin C, 116% vitamin A, 19% folate, 14% thiamine, 13% riboflavin, 16% niacin, 21% iron, 20% potassium.

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