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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 sauté for 2 minutes. Raise the heat to high and sauté 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

 

 

 


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