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

Source: Diabetic Living Magazine


Recipe Summary

10 mins
35 mins


Ingredient Checklist


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.

  • 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

3/4 cup pasta, 3 or 4 scallops, and 1/3 cup sauce
356 calories; protein 31.4g; carbohydrates 42.4g; dietary fiber 5.4g; sugars 5.2g; fat 5.1g; saturated fat 0.5g; cholesterol 46.8mg; vitamin a iu 520.1IU; vitamin c 12.4mg; folate 47.7mcg; calcium 75.4mg; iron 2.5mg; magnesium 145mg; potassium 596.1mg; sodium 439mg.

3 lean protein, 2 1/2 starch, 1 vegetable