Southwest Sautéed Scallops

  • Prep 10 min
  • Total 35 min
  • Servings 6

Ingredients

  • 2 cups water
  • 1 dried Anaheim chile or 1 tablespoon canned chopped green chilies
  • 2 tablespoons margarine, butter or spread
  • 1/4 cup sliced green onions (3 medium)
  • 2 tablespoons lime juice
  • 2 pounds sea scallops
  • 2 cups cubed fresh pineapple
  • 1 cup Chinese pea pod halves (3 ounces)
  • 3 cups hot cooked fettuccine

Steps

  • 1
    Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
  • 2
    Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
  • 3
    Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
  • 4
    Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.

Nutrition Facts

Serving Size: 1 Serving
Calories
345
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
75mg
Sodium
450mg
Total Carbohydrate
34g
Dietary Fiber
2g
Protein
39g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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