Scallop and Asparagus Alfredo
Recipe from Diabetic Living

Scallop and Asparagus Alfredo

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Servings: 2
Serving size: 2  cups
Total Time: 30 mins
Related Categories: Fish and Seafood, Pasta, Vegetables
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  • 8   ounces 
    fresh or frozen sea scallops
  • 2   ounces 
    dried whole wheat penne pasta
  • 1   pound 
    fresh asparagus spears, cut into 1-inch pieces (2 cups)
  • 2   teaspoons 
  • 2   cloves 
    garlic, minced
  • 1  5  ounce 
    can evaporated fat-free milk
  • 2   tablespoons 
    reduced-fat cream cheese (Neufchatel)
  • 2   tablespoons 
    finely shredded Parmesan cheese
  • 1   tablespoon 
    lemon juice
  • 1/4  teaspoon 
    lemon-pepper seasoning
    Snipped fresh Italian (flat-leaf) parsley (optional)
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. Cook pasta according to package directions, adding asparagus for the last 3 minutes of cooking time. Drain and keep warm.
In a large skillet melt butter over medium-high heat. Add scallops and garlic. Cook for 4 to 5 minutes or until scallops are golden brown, turning once. Remove scallops from skillet and put them with the pasta mixture to keep warm.
Whisk evaporated milk into the drippings in the skillet. Turn heat to medium-low. Add cream cheese, Parmesan cheese, lemon juice, and lemon-pepper seasoning. Cook and stir until heated through and cheeses are melted.
Add cooked pasta and asparagus to the skillet; toss to coat. Divide pasta mixture between two dinner plates. Top with the cooked scallops. If desired, garnish with parsley.
Nutrition information
Per Serving: cal. (kcal) 398, Fat, total (g) 11, chol. (mg) 66, sat. fat (g) 6, carb. (g) 40, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 12, pro. (g) 36, vit. A (IU) 1652.07, vit. C (mg) 15.94, Thiamin (mg) 0.25, Riboflavin (mg) 0.57, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.39, Folate (g) 96.76, Cobalamin (Vit. B12) (g) 2.07, sodium (mg) 530, Potassium (mg) 1054, calcium (mg) 413.97, iron (mg) 4.5, Milk () 1, Vegetables () 2, Starch () 1, Lean Meat () 3, Fat () 1, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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