Scallop and Asparagus Linguine

By Tonya_Speed

NUTRITION per serving: 348 Calories; 4g Fat; 28g Protein; 49g Carbohydrate; 8g Dietary Fiber; 37mg Cholesterol; 205mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 6

Ingredients

• 1 bunch asparagus, cut diagonally into 2-inch pieces
• 8 ounces spinach Linguine pasta
• 1 pound sea scallops
• Black pepper, to taste
• 2 teaspoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup water
• 1/4 cup chopped fresh basil leaves

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a large saucepan, bring 3 quarts of water to a boil. Add the asparagus and cook for 1 minute, or until bright green and tender-crisp. Remove with tongs, rinse in cool water and set aside. In the same saucepan and boiling water, cook the pasta for about 10 minutes or until al dente. Meanwhile, season scallops with pepper to taste. Heat the oil in a large skillet over medium-high heat; add scallops and cook for 5 minutes; turn and cook for 3 minutes or until opaque. Remove from skillet and set aside. In the same skillet, combine lemon juice and water; cook and stir for about 1 minute or until slightly reduced. Drain the pasta and toss it with the asparagus, chopped basil and lemon juice mixture. Serve in pasta bowls topped with the scallops.

SERVING SUGGESTION: Serve a relish tray of baby carrots, cherry tomatoes, cucumber spears and whole black olives.
GLUTEN FREE: Use gluten free pasta.