Sauteed Garlic Scallops with Dried Tomatoes

Makes 4 Servings

1 pound fresh or frozen bay or sea scallops
6 dried tomatoes (not oil-packed)
1/3 cup boiling water
2 tsp cooking oil
3 large cloves garlic
2 cups sliced fresh mushrooms
2 tbsp lemon juice
2 tsp cornstarch
4 green onions, sliced (1/4 cup)
2 tbsp snipped parsley
1/2 tsp finely shredded lemon peel
1 9-ounce package refrigerated spinach or plain fettuccine
Parsley sprigs (optional)

Thaw scallops, if frozen.  In a small bowl combine dried tomatoes and boiling
water.  Let stand 10 minutes.  Drain tomatoes, reserving liquid.  Cut tomatoes
into julienne strips.  Set aside.  Pour oil into a large nonstick skillet; preheat
over medium-high heat.  Cook garlic in hot oil for 15 seconds.  Add mushrooms.
 Cook and stir for 2 minutes.   Add scallops and tomatoes.  Cook and stir for
2 to 3 minutes or till scallops are opaque.  Combine lemon juice and  cornstarch.  
Add to skillet along with reserved tomato liquid, green onions, snipped parsley,
and lemon peel.  Cook and stir till slightly thickened and bubbly; cook and
stir for 1 minute more.  Meanwhile, cook pasta according to package directions.
Drain. Serve scallop mixture over hot pasta.  Garnish with parsley sprigs, if desired.

POINTS:  5.5 (4.5)

PER SERVING: 215 Calories/4 g Fat/316 mg Sodium
26 g Carbohydrate/2 g Dietary Fiber/20 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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