Title: Linguine and Scallops in Hot Paprika Cream Sauce
Categories: Pasta Seafood
Yield: 4 Servings
| 1 | lb | Scallops |
| 2 | cl | Garlic; minced |
| 3 | tb | Green onion; thinly sliced |
| 1/3 | c | Dry white wine |
| 2 | ts | Virgin olive oil |
| 1 | tb | Fresh basil; chopped |
| 1 | c | Mushrooms; sliced |
| 1/3 | c | Clam broth |
| 3/4 | c | Nonfat cottage cheese |
| 1/4 | c | Sour cream; nonfat |
| 1/4 | c | Skim milk |
| 1 | tb | Sweet hungarian paprika |
| 1/8 | ts | Hot hungarian paprika; or to taste |
| | | Salt and pepper; to taste |
| 8 | oz | Linguini |
| 1 | tb | Fresh parsley; chopped |
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x Saute scallops,
garlic, and green onion in wine and 1 teaspoon of the olive oil. Cook on
high heat until liquid evaporates, stirring a few times to cook scallops
through. Sprinkle with basil and remove to a plate. In same pan, add
remaining teaspoon of the olive oil and mushrooms and cook for 2 minutes.
Stir in clam juice and simmer 2 more minutes. Put cottage cheese in a
blender and blend until smooth. Add sour cream and blend again. Add the
milk and paprikas and blend once more. Pour mixture into the pan with
mushrooms. Add scalops and warm over very low heat until mixture is warmed
through. Season with salt and pepper to taste. Meanwhile, bring water to a
boil, add pasta, and cook until al dente. Drain and place in a large
serving bowl. Pour sauce over pasta, sprinkle with parsley and serve.