Port Huron Hospital – a leader in healing, your partner in health.

Low Fat Scallops Scampi Linguine

from Dave Straney

12 ounces bay scallops
¼ cup chopped onion
1 clove garlic, minced
1 tbsp olive oil
½ cup white wine
1 tsp basil
¼ tsp salt
¼ tsp oregano
1 tbsp water
2 tbsp cornstarch
2 medim tomatoes, chopped
8 ounces cooked linguine
¼ cup shredded parmesan
chopped parsley

Cook the pasta according to the box directions.

Heat the olive oil in a saute pan over medium and add the scallops and onions. Lightly brown the scallops, about 1-2 minutes. Add the wine, garlic, basil, salt and oregano. Bring to a boil.

Mix the water and cornstarch together and add to the scallop mixture. Cook about 2 minutes, until thickened. Add chopped tomatoes. Scallops should now be opaque.

In a large bowl, toss the hot pasta, scallops, parmesan and parsley.

Nutrition values per serving: Serves 4., 352.0 Calories, 7.5 g Total Fat, 1.9 g Saturated Fat, 74.6 mg Cholesterol, 422.5 mg Sodium, 41.6 g Total Carbohydrate, 1.1 g;Dietary Fiber, 24.2 g Protein, 131.8 mg Calcium