Skillet scallops and pasta^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sea scallops, halved |
| 1 | clove | Garlic, minced |
| 2 | tablespoons | Fresh lemon juice |
| 3 | tablespoons | Fish or vegetable stock |
| ½ | Red bell pepper, cut in strips | |
| ½ | Green bell pepper, cut in strips | |
| 8 | ounces | Thin slpaghetti, cooked al dente |
| 2 | cups | Marinara sauce (separate recipe) |
Directions
Saute scallops, garlic and lemon juice in stock in a large skillet 5 minutes. Add bell peppers. Cook, stirring, 2-3 minutes more. Add paste skillet; toss to combine. Add Marinara sauce; toss to combine. Serve hot. Makes 4 servings.
Calories: 243 Protein: 18g Carbohydrates: 38g Fat: 1g Sodium: 205mg Cholesterol: 40mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-16-95
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