Basil Scallops with Spinach Fettuccine

Prep Time: 2 Minutes

Cook Time: 15 Minutes

Ready In: 17 Minutes

Servings: 4

Ingredients:

8 ounces uncooked spinach fettuccine

1 1/2 pounds sea scallops

3/4 teaspoon freshly ground black pepper

cooking spray

2 tablespoons extravirgin olive oil

1 tablespoon dijon mustard

1 tablespoon chopped fresh basil

1/4 teaspoon salt

3/4 cup dry white wine or low-sodium chicken broth

1/3 cup finely chopped green onion (about 2)

3 tablespoons chopped fresh parsley

Directions:

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.
3. Combine olive oil and next 3 ingredients; set aside.
4. Place same pan over high heat until hot. Add wine and green onions, and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.

By RecipeOfHealth.com