Sea Scallops and Fettuccine

By Addie

Looking to shape up for warm-weather sports and styles? Donna Thompson in Laramie, Wyoming suggests her light, luscious and lemony meal mainstay. “When my husband and I decided to lose some weight, we found this recipe and loved it so much we had it every Tuesday!“ she writes. “Best of all? It’s so easy, he could fix it on nights I was late.“

Ingredients

• 4 oz uncooked fettuccine
• 1/2 medium sweet red pepper, julienned
• 1 garlic clove, minced
• 1/2 tsp grated lemon peel
• 1/4 tsp crushed red pepper flakes
• 1 Tbs olive oil
• 1/2 cup chicken broth
• 1/4 cup white wine or additional chicken broth
• 1 Tbs lemon juice
• 8 sea scallops (about 12 ounces)
• 2 tsp grated Parmesan cheese

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

1. Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the red pepper, garlic, lemon peel and pepper flakes in oil for 2 minutes. Stir in the broth, wine or additional broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until liquid is reduced by about half.

2. Cut each scallop in half horizontally; add to red pepper mixture. Cover and simmer for 4-5 minutes or until firm and opaque. Drain fettuccine; top with scallop mixture. Sprinkle with Parmesan cheese.
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REVIEWS:

This was an excellent, healthy pasta recipe. We really liked the little kick that the crushed red peppers gave it. It wasn't too hot, just flavorful. Simple and satisfying!

This was a great "light" recipe! I added some imitation crab flakes to it as well.