Crispy, seared scallops combine with whole-grain pasta and greens to make this flavorful complete meal.

Source: Diabetic Living Magazine


Recipe Summary

35 mins
10 mins


Scallops and Pasta
Lemon-Caper Cream Sauce


Instructions Checklist
  • 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.

  • 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

1 cup pasta and 1-3 scallops
247 calories; protein 26.4g; carbohydrates 28.4g; dietary fiber 2.8g; sugars 6.5g; fat 3g; saturated fat 0.4g; cholesterol 39.1mg; vitamin a iu 1888IU; vitamin c 18.4mg; folate 54.2mcg; calcium 172.3mg; iron 2.1mg; magnesium 93mg; potassium 598.3mg; sodium 524.7mg.

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