Two Cans and a String June 2014 | Page 14

The RLE Group Newsletter
May 2014 Volume 14, Issue 5

Fusilli With Scallops and Peas
Prep Time: 5 minutes
Cook Time: 7 minutes
Yield: Makes 4 servings (serving size: 2 cups)

Ingredients

2 quarts water
2 cups (6 ounces) sugar snap peas, trimmed
12 ounces uncooked fusilli or rotini
1 tablespoon butter
1 pound sea scallops (halved if large)
2 garlic cloves, minced
1/4 cup dry white wine
1 ounce block-style 1/3-less-fat cream cheese
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil

Preparation

1. Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and
cook according to directions.
2. Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and
remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loosen browned bits;
cook 1 minute. Add cream cheese; stir until melted. Stir in broth, lemon juice, salt, and pepper;
cook 30 seconds. Remove from heat; return scallops to mixture.
3. Drain pasta; return to pot. Add scallop mixture and basil, and toss. Serve hot.