This pasta main dish is ready in just 40 minutes. Large sea scallops take center stage, served atop ruffled-edge pasta with a lemony mushroom, fennel, and kale mixture. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw scallops if frozen. Rinse scallops; pat dry with paper towels. Cook pasta according to package directions. Drain; set aside.

  • Sprinkle scallops with 1/4 teaspoon of the salt and the pepper. Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add scallops; cook 2 to 4 minutes or until scallops are opaque, turning once. Remove from skillet; keep warm. Add another 1 teaspoon of the oil, the mushrooms, and garlic. Cook about 4 minutes or until mushrooms are tender. Remove from skillet; keep warm. Add the remaining 1 teaspoon oil, the kale, and fennel. Cook about 7 minutes more or just until kale and fennel are tender.

  • Remove skillet from heat and add wine. Return to heat. Add butter, parsley, lemon juice, and the remaining 1/8 teaspoon salt; stir to combine. Add the cooked pasta and the mushroom mixture to the butter mixture; toss to combine. Heat through. Divide pasta-mushroom mixture among four serving bowls. Place scallops on top of pasta-mushroom mixture.

Nutrition Facts

331 calories; 9.9 g total fat; 2.7 g saturated fat; 19 mg cholesterol; 567 mg sodium. 700 mg potassium; 42 g carbohydrates; 3.7 g fiber; 3 g sugar; 15.9 g protein; 3753 IU vitamin a iu; 51 mg vitamin c; 207 mcg folate; 88 mg calcium; 3 mg iron; 64 mg magnesium;