This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the scallops: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth; set aside.

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  • Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet; swirl to lightly coat skillet. Add scallops to hot skillet; cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter; cover and keep warm.

  • To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.

  • Remove from heat; stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine; toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.

Nutrition Facts

356 calories; 5.1 g total fat; 0.5 g saturated fat; 47 mg cholesterol; 439 mg sodium. 596 mg potassium; 42.4 g carbohydrates; 5.4 g fiber; 5 g sugar; 31.4 g protein; 520 IU vitamin a iu; 12 mg vitamin c; 48 mcg folate; 75 mg calcium; 2 mg iron; 145 mg magnesium;