Scallop and Asparagus Alfredo
Recipe from Diabetic Living


Scallop and Asparagus Alfredo

not yet rated


add your rating
add a comment
Servings: 2
Serving size: 2  cups
Total Time: 30 mins
Related Categories: Fish and Seafood, Pasta, Vegetables
Recent Activity:
Ingredients
  • 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 
    butter
  • 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)
Directions
1.
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.
2.
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.
3.
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.
4.
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
Add Your Review
 Articles
Ham, Asparagus, and Cheese Breakfast Strata
... fitting for an Easter or Mother's Day brunch, and I found a match with this Ham, Asparagus, and Cheese... strata. Lighter than my mom's version, this strata has classically spring flavors like ham, asparagus... as chopping the ingredients into bite-size pieces. The recipe instructs to cut the asparagus into 2-inch... read more...
Easy Seafood Risotto with Asparagus and Peas
... to use. I continued to follow the recipe, preparing the asparagus and blanching them until they were... read more...
Scallops with Bacon Over Linguini and Arugula from Eating in Color
... that have made their way to my kitchen. As soon as I saw the title and the concept--and the Scallops...'ll be out is a couple of bucks. Scallops with Bacon over Linguini and Arugula Serves 4 The key to getting a... nice golden scallop is twofold: 1. The surface must be really dry. 2. The oil in your pan needs... read more...
how tos