Scallops with Linguine and Baked Cheesy Bread

May 6, 2014 at 5:07 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta, scallops, seafood, vegetables | 1 Comment
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Today’s Menu: Scallops with Linguine and Baked Cheesy Bread

 

 

Scallops with Linguine 001

 

Another windy Spring Day out today. In the 60’s or 70 today with more rain on the way. Went out today and bought my Mom 5 new Knockout Rose Bushes, the harsh Winter killed all 5 she had. A pre Mother’s Day gift for her. Stopped by the store and picked up a couple of items for dinner tonight and for tomorrow. For dinner tonight it’s another new one, Scallops with Linguine and Baked Cheesy Bread.

 

 

 
Another new recipe from the Simply Delicious/Taste of Home Magazine, Scallops with Linguine and Baked Cheesy Bread. Seafood and Pasta, always a great pairing! To prepare I’ll need Ronzoni Healthy Harvest Whole Grain Linguine, 1 tablespoon Cornstarch, 1 cup Swanson Low Sodium Chicken Broth, 2 tablespoons additional Chicken Broth, 1-1/2 teaspoons Blue Bonnet Light Butter, 1 Garlic Clove (minced), 3/4 cup sliced fresh Mushrooms, 2 Green Onions (sliced), 1/4 cup grated Carrot, 1/2 pound Bay Scallops, and 1-1/2 teaspoons minced fresh Parsley.

 

 

 

Cheesy Bread
Then to prepare it I started by cooking my linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Served the scallops with linguine. Wow what a delicious dish this turned out to be, another keeper recipe! The full recipe and web link are at the bottom of the post. If you like the combo of Seafood and Pasta, give this one a try. I also baked up some Cheesy Bread. Another easy one, using Klosterman Wheat Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Scallops with Linguine RecipeScallops with Linguine 008

Ingredients
2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

 

 

Directions
Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve scallops with linguine and, if desired, lemon wedges. Yield: 2 servings.

 

 
Nutritional Facts
1/2 cup scallop mixture with 1/2 cup linguine equals 281 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 709 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

 

 
http://www.tasteofhome.com/recipes/scallops-with-linguine?_mid=2271465&_rid=2271465.1311011218.142687&_mid=2271465&_rid=2271465.1311011218.142687

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