Ingredients:
- 9 oz. package refrigerated fettuccine
- 1/4 cup pesto
- 1 3/4 lb sea scallops
- 1/4 tsp black pepper
- 1 tablespoon olive oil, divided
- 5 lemon wedges
Directions: Cook pasta according to directions, drain and place in bowl. Add pesto and toss well. Sprinkle scallops with pepper. Heat 1/2 tablespoon oil in skillet on medium-high heat. Add half of scallops and cook 3-4 minutes on each side until done. Remove and repeat with the rest of the scallops. Divide pasta and scallops evenly and serve with lemon.
Serving size: 3 scallops with 3/4 cup pasta
Nutrition info per serving size: 354 calories, 10 gm fat, 33 gm protein, 33 gm of carbs
- Weight Watchers, 193 Twenty Minute Recipes, 2009
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