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Scallops with Red Pepper Sauce

SUBMITTED BY: Christine Hatt

"When scallop season is open here in Nova Scotia, I use scallops fresh from the ocean. This dish is quick and easy yet tastes delicious."
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PREP TIME  5 Min
COOK TIME  15 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 ounces uncooked linguine
  • 1/4 pound fresh or frozen sea scallops, sliced into thin rounds
  • 1/2 cup diced sweet red pepper
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1 tablespoon olive or vegetable oil
  • 2 tablespoons grated Parmesan cheese

DIRECTIONS

  1. Cook linguine according to package directions. Meanwhile, in a skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture over linguine. Sprinkle with Parmesan.

FOOTNOTE

  • Nutritional Analysis: One serving equals 348 calories, 10 g fat (2 g saturated fat), 23 mg cholesterol, 335 mg sodium, 46 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
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