Scallops with Sun-Dried Tomatoes

By Totlxtc

Ingredients

• 6 * 6 ounces uncooked penne pasta
• 1/4 * 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 3/4 * 3/4 cup hot water
• 4 * 4 cups fresh broccoli florets
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 3 * 3 garlic cloves, minced
• 2 * 2 tablespoons olive oil
• 1 * 1 pound bay scallops
• 1 * 1 teaspoon lime juice
• 1 * 1 teaspoon minced fresh basil
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 cup shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

* Cook pasta according to package directions. Meanwhile, in a small bowl, combine the sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside.
* Place the broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside.
* In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli; cook 2-3 minutes longer or until scallops are firm and opaque.
* Drain the pasta; stir into scallop mixture and heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 2 cups equals 367 calories, 10 g fat (2 g saturated fat), 41 mg cholesterol, 585 mg sodium, 40 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1-1/2 fat, 1 vegetable.