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| Linguine & Scallops in Hot Paprika Cream Sauce
1 pound of Scallops
2 Cloves garlic, minced
3 tablespoons of Green onion, thinly sliced
1/3 cup of Dry white wine
2 teaspoons of Virgin olive oil
1 tablespoon of Fresh basil, chopped
1 cup of Mushrooms, sliced
1/3 cup of Clam broth
3/4 cup of Nonfat cottage cheese
1/4 cup of Sour cream, nonfat
1/4 cup of Skim milk
1 tablespoon of Sweet Hungarian paprika
1/8 teaspoon of Hot Hungarian paprika; or more to taste
Salt and pepper; to taste
8 ounces of Linguini
1 tablespoon of fresh parsley, chopped |
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Sauté 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 scallops 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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