Friday, October 17, 2008
Scallops with Parsley-Brandy Pesto
3/4 cup fresh parsley, finely chopped (or 4T dried)
1/2 ounce feta cheese, or goat cheese
1 tablespoon brandy
2 tablespoons walnuts, chopped
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil, divided
1 teaspoon garlic, minced
8 ounces sea scallops, about 8 large
4 ounces spaghetti (this is the dry amount)
1. Cook pasta according to package directions.
2. In food processor combine parsley, cheese, brandy, walnuts, lemon juice, 1t oil & garlic - process until chunky-smooth.
3. Heat nonsrick skillet & coat with spray. Add scallops and saute until browned outside & just slightly translucent in the center, about 2-3 minutes per side.
4. Transfer pasta, scallops & pesto to serving plate & toss well to combine.
Per Serving (excluding unknown items): 425 Calories; 10g Fat (22.3% calories from fat); 2g saturated fat; 30g Protein; 49g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 279mg Sodium.
Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.