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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Scallops Scampi Style

Source: dLife

This version of shrimp scampi features tender, sweet scallops over spinach fettuccine.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	263.4

Total Carbs	37.9 g

Dietary Fiber	1.7 g

Sugars	1.0 g

Total Fat	3.1 g

Saturated Fat	0.9 g

Unsaturated Fat	0.1 g

Potassium	356.7 mg

Protein	14.0 g

Sodium	133.1 mg

Dietary Exchanges 3.1 Fat, 0.2 Vegetables, 2.2 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Thaw scallops if frozen. Quarter or half scallops. Rinse and pat dry with paper towel.
Using a large saucepan, combine the chicken broth, 1/4 cup of the wine, garlic, oregano, rosemary, and the cracked black pepper and bring it to a boil. Add scallops and continue to boil. Cover, reduce heat, simmer for 1 to 2 minutes, or until scallops are opaque. Drain, reserving the liquid. Return cooking liquid to pan.
In a small bowl, mix together the remaining wine and cornstarch. Add that combination to the reserved liquid. Cook and stir until thick and bubbly. Continue to cook and stir for 2 minutes more. Stir in scallops and parsley, heat through.
Meanwhile, cook fettuccine according to package directions, omitting oil; drain.
Serve the heated scallop mixture over the cooked pasta.