Linguine and scallops in hot paprika cream sauce

4 Servings

Ingredients

Quantity Ingredient
1 pounds Scallops
2 Cloves garlic; minced
3 tablespoons Green onion; thinly sliced
⅓ cup Dry white wine
2 teaspoons Virgin olive oil
1 tablespoon Fresh basil; chopped
1 cup Mushrooms; sliced
⅓ cup Clam broth
¾ cup Nonfat cottage cheese
¼ cup Sour cream; nonfat
¼ cup Skim milk
1 tablespoon Sweet Hungarian paprika
⅛ teaspoon Hot Hungarian paprika; or to taste
Salt and pepper; to taste
8 ounces Linguini
1 tablespoon Fresh parsley; chopped

Directions

Saute scallops, garlic, and green onion in wine and 1 teaspoon of the olive oil. Cook on high heat until liquid evaporates, stirring a few times to cook scallops through. Sprinkle with basil and remove to a plate. In same pan, add remaining teaspoon of the olive oil and mushrooms and cook for 2 minutes. Stir in clam juice and simmer 2 more minutes. Put cottage cheese in a blender and blend until smooth. Add sour cream and blend again. Add the milk and paprikas and blend once more. Pour mixture into the pan with mushrooms. Add scalops and warm over very low heat until mixture is warmed through. Season with salt and pepper to taste. Meanwhile, bring water to a boil, add pasta, and cook until al dente. Drain and place in a large serving bowl. Pour sauce over pasta, sprinkle with parsley and serve.

Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 17, 1998

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