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Diabetic Scallop Pasta with Lemon Caper Sauce

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Ingredients

Adjust Servings:
1.5 lbs. Sea Scallops Fresh or Frozen
4 oz. Whole Grain Pasta Penne or Rotini Pasta
3 cups Swizz Chard Coarsely shredded - could also use Kale
1 medium Zucchini Cut halved length-wise and bias-sliced crosswise
Nonstick Cooking Spray
1/2 tsp Sea Salt
1/8 tsp Black Pepper Ground
2 tsp Extra-virgin olive oil
2 medium Leeks Trimmed and thinly sliced
2 Cloves of Garlic Minced
2 Cups Fat-free Milk
2 tbls Cornstarch
2 tsp Lemon Peel Finely shredded
1 1/2 tsp Fresh Rosemary snipped fresh rosemary or thyme or 1/2 teaspoon dried rosemary or thyme, crushed
2 tbsp Capers Drained

Nutritional information

247
Calories
3 gr total fat
Fat
39 mg
Chloresterol
525 mg
Sodium
28 gr
Carbs
3 gr
Fiber
6 gr
Sugars
26 gr
Protein

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Diabetic Scallop Pasta with Lemon Caper Sauce

Pan seared scallops with creamy low-fat lemon caper pasta is a gourmet recipe for any occasion!

  • 45 Mins
  • Serves 6
  • Medium

Ingredients

Directions

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Diabetic Scallop Pasta with Lemon Caper Sauce

Diabetic Scallop Pasta with Lemon Caper Sauce.  As the holiday season nears it means a few great meals enjoyed with friends and family! Are you looking for a diabetic dinner dish that will delight everyone any day of the week a special dinner to share with loved ones?  Scallop Pasta with Lemon Caper Sauce is always a winner with my family and friends is a comforting plate of Italian pasta, but I like to add a more gourmet twist.

Pan seared scallops with lemon caper sauce will wow any hungry guests at your dinner gathering. Not to worry, it’s simple and effortless to put together!

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Steps

1
Done

If frozen, thaw scallops. Rinse scallops; pat dry with paper towels and set aside. In a large saucepan, cook pasta in boiling water according to package directions, adding chard and zucchini for the last 4 minutes of cooking time. Drain and keep warm.

2
Done

Meanwhile, lightly coat an un-heated large nonstick skillet with non-stick spray. Preheat over medium-high heat. Sprinkle scallops with 1/4 teaspoon of the salt and the pepper. Add scallops to hot skillet; cook for 4 to 6 minutes or until scallops are opaque, turning once.

Finally remove scallops from skillet; keep warm.

3
Done

Add oil to hot skillet; reduce heat to medium. Add leeks and garlic; cook for approximately 3 to 5 minutes or until tender, stirring to scrape up any browned bits from bottom of skillet.

4
Done

In a medium bowl, whisk together milk and cornstarch until smooth. Add to prepared leek mixture along with finely shredded lemon peel, rosemary, and the remaining 1/4 teaspoon salt. Cook and stir until thickened and bubbly. Cook and stir for an additional 2 minutes.

Add to pasta mixture, tossing to coat.

5
Done

Divide pasta mixture among six serving plates. Garnish with prepared scallops and capers.

Serve and enjoy your Scallop Pasta with Lemon-Caper Sauce!

6
Done

Diabetic Exchanges:

Vegetables (d.e): 1; Starch (d.e): 1.5; Lean Meat (d.e): 2.5;

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