| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Hungarian |
Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops |
| 2 |
|
Cloves garlic, minced |
| 3 |
T |
Green onion, thinly sliced |
| 1/3 |
c |
Dry white wine |
| 2 |
t |
Virgin olive oil |
| 1 |
T |
Fresh basil, chopped |
| 1 |
c |
Mushrooms, sliced |
| 1/3 |
c |
Clam broth |
| 3/4 |
c |
Nonfat cottage cheese |
| 1/4 |
c |
Sour cream, nonfat |
| 1/4 |
c |
Skim milk |
| 1 |
T |
Sweet Hungarian paprika |
| 1/8 |
t |
Hot Hungarian paprika, or to |
|
|
taste |
|
|
Salt and pepper, to taste |
| 8 |
oz |
Linguini |
| 1 |
T |
Fresh parsley, chopped |
INSTRUCTIONS
Saute scallops, garlic, and green onion in wine and 1 teaspoon of the
olive oil. Cook on high heat until liquid evaporates, stirring a few
times to cook scallops through. Sprinkle with basil and remove to a
plate. In same pan, add remaining teaspoon of the olive oil and
mushrooms and cook for 2 minutes. Stir in clam juice and simmer 2 more
minutes. Put cottage cheese in a blender and blend until smooth. Add
sour cream and blend again. Add the milk and paprikas and blend once
more. Pour mixture into the pan with mushrooms. Add scalops and warm
over very low heat until mixture is warmed through. Season with salt
and pepper to taste. Meanwhile, bring water to a boil, add pasta, and
cook until al dente. Drain and place in a large serving bowl. Pour
sauce over pasta, sprinkle with parsley and serve. Recipe by:
Good-For-You Pasta Cookbook ISBN 0-76150124-x Posted to MC-Recipe
Digest by Nancy Berry <nlberry@prodigy.net> on May 17, 1998
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