Crispy, seared scallops combine with whole-grain pasta and greens to make this flavorful complete meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Scallops and Pasta

Lemon-Caper Cream Sauce

Directions

  • Prepare Scallops and Pasta: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels and set aside. In a large saucepan, cook pasta according to package directions, adding chard and zucchini for the last 4 minutes of cooking time. Drain and keep warm.

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  • Meanwhile, lightly coat an unheated large nonstick skillet with nonstick spray. Preheat over medium-high heat. Sprinkle scallops with 1/4 teaspoon of the salt and the pepper. Add scallops to hot skillet; cook for 4 to 6 minutes or until scallops are opaque, turning once. Remove scallops from skillet; keep warm.

  • Prepare Lemon-Caper Cream Sauce: Add oil to hot skillet; reduce heat to medium. Add leeks and garlic; cook for 3 to 5 minutes or until tender, stirring to scrape up any browned bits from bottom of skillet.

  • In a medium bowl, whisk together milk and cornstarch until smooth. Add to leek mixture along with lemon peel, rosemary, and the remaining 1/4 teaspoon salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add to pasta mixture, tossing to coat.

  • Divide pasta mixture among six serving plates. Top with scallops and capers.

Nutrition Facts

247 calories; 3 g total fat; 39 mg cholesterol; 525 mg sodium. 28.4 g carbohydrates; 26.4 g protein; Full Nutrition