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Asian Scallop Fettuccine -- e-w

Source of Recipe

Source: "The Diabetes Food and Nutrition Bible" � e-mail
Asian Scallop Fettuccine -- e-w
Yield: 4 servings

- 1 tablespoon flour
- 1/8 teaspoon salt
- Pepper to taste
- 1 pound sea scallops
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 tablespoon minced green onions
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch or arrowroot
- 2 tablespoon dry white wine
- 1/4 cup fat-free, reduced-sodium chicken broth
- 4 cups cooked fettuccini

In a zippered plastic bag, combine the flour, salt, and pepper. Lightly coat each scallop with the flour mixture and put on a plate.

In a skillet over medium-high heat, heat the oil. Add the garlic, ginger, and green onions and saut� for 2 minutes. Raise the heat to high and saut� the scallops for 2-3 minutes until scallops are browned but tender.

Combine the lemon juice, cornstarch, white wine, and broth. Add to the pan and cook for 1 minute. Toss the scallops with the cooked fettuccini.

One serving (3-oz scallops + 1 cup pasta) equals: Calories: 274, Fat: 6 g, Cholesterol: 70 mg, Sodium: 269 mg, Carbohydrate: 34 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 20 g ++++ Exc: 2 Starch, 2 Lean Meat ++++ WWP: 6