Weight Watchers Cookbook
- 1/2 pound fettuccine
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups low-fat (1%) milk
- 2 teaspoons olive oil
- 3/4 pound sea scallops, patted dry and muscle tabs removed
- 6 ounces portobello mushrooms, sliced (about 2 cups)
- 1 shallot, finely chopped
- 1 tablespoon reduced-sodium soy sauce
- 2 pounds spinach, cleaned and coarsely chopped
1. Cook the fettuccine according to the package directions. Drain; keep warm.
2. Combine the flour, salt, and nutmeg in a medium nonstick saucepan. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the sauce boils and thickens, about 8 minutes. Remove the white sauce from the heat; set aside.
3. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet, then add the scallops. Cook over medium-high heat until lightly browned on the outside and just opaque in the center, about 2 minutes on each side. Transfer the scallops to a plate. Wipe the skillet clean.
4. Heat the remaining 1 teaspoon oil in the same skillet, then add the mushrooms, shallot, and soy sauce. Cook over medium heat, stirring occasionally, until the mushrooms are tender and browned, about 5 minutes. Stir in the fettuccine, white sauce, scallops, and spinach, tossing to coat well. Cook, stirring frequently, until the mixture is heated through and the spinach just wilts, about 4 minutes.
Notes & Tips:
Make sure you pat the scallops dry before you put them on to cook. It will help them get that golden brown color. I think if I made this recipe again I'd probably splurge and use the cream b/c using Skim Milk made it a little to light for me.
Per serving (1 1/2 cups): 431 calories, 8 g total fat, 2 g saturated fat, 81 mg cholesterol, 870 mg sodium, 57 g total carbohydrates, 7 g dietary fiber, 36 g protein, 436 mg calcium Points per serving: 8