Recipe:

Bay Scallops and Linguine with White Wine Sauce

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Serves 4

These scallops are cooked in a rich sauce of white wine, Dijon mustard and fresh parsley and served over a bed of linguine. Simple but elegant, they're perfect for a dinner party or weeknight meal.

Ingredients

3/4 pound dried linguine
Salt to taste
1 tablespoon extra virgin olive oil
1 medium red bell pepper, julienned
1/2 cup chopped red onion
1 clove garlic, finely chopped
3/4 pound bay scallops
2/3 cup white wine
1/2 tablespoon Dijon mustard, more to taste
1/4 cup chopped flat-leaf parsley
Pepper to taste

Method

Cook linguine in boiling salted water until al dente, according to package instructions. Drain thoroughly.

Meanwhile, heat olive oil in a skillet over medium high heat. Add peppers, onions and garlic. Cook until vegetables are tender, about 5 minutes, stirring often. Add scallops and cook 1 minute longer. Add wine and simmer for 2 minutes, until scallops are just cooked through. Stir in mustard and parsley. Taste and adjust seasoning with salt and pepper. Serve over linguine.

Nutrition

Per serving (about 4oz/264g-wt.): 460 calories (50 from fat), 5g total fat, 1g saturated fat, 30mg cholesterol, 570mg sodium, 74g total carbohydrate (4g dietary fiber, 6g sugar), 26g protein

Tags: Quick and Easy, Low Fat, Dairy Free

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