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Scallops Scampi Style
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
, 1/2 Vegetables , 2 1/2 Starch , 1 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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9 oz  Pasta, fettuccine, spinach, refrigerated
12 oz  large scallops
0 3/4 cup  low fat unsalted chicken broth
0 1/2 cup  white wine
3 each  medium garlic cloves
0 1/2 tsp  ground oregano
0 1/2 tsp  dried rosemary
0 1/4 tsp  black pepper
4 tsp  cornstarch
3 tbsp  chopped parsley
  1. Thaw scallops if frozen. Quarter or half scallops. Rinse and pat dry with paper towel.
  2. 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.
  3. 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.
  4. Meanwhile, cook fettuccine according to package directions, omitting oil; drain.
  5. Serve the heated scallop mixture over the cooked pasta.

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