Fresh pasta with scallops and a vodka-flavored sauce is a traditional Italian dinner.
Lucky for us, we can enjoy this dish with fresh pasta available in our supermarkets.
Fred Tasker’s wine suggestion: The rich, creamy sauce in this dish would be nicely matched by a creamy California chardonnay.
Helpful hints:
- Fat-free chicken broth can be substituted for fish broth.
- Fresh diced or chopped onion found in the produce department can be used instead of frozen onion.
- Look for washed, ready-to-eat Italian-style salad with red radicchio leaves for the side dish.
Countdown:
- Place water for pasta on to boil.
- Prepare scallops.
- Remove scallops and use same skillet for sauce.
- Boil pasta.
- Prepare salad.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
1 package frozen diced/chopped onion, 1 small bottle vodka, 1 large, ripe tomato or 3 plum tomatoes, 3/4 pound baby or bay scallops,1small carton heavy cream, 1 bunch basil, 1 package fresh linguine, 1 container plain breadcrumbs, 1 bottle clam juice and 1 bag washed, ready-to-eat Italian-style salad.
Staples: Olive oil, minced garlic, cornstarch, reduced-fat oil and vinegar dressing, salt and black peppercorns.
Linguine with Vodka Sauce
By Linda Gassenheimer
2 tsp. olive oil
3/4 lb. baby or bay scallops
1/4 cup breadcrumbs
1 cup frozen diced/chopped onion
1 tsp. minced garlic
1/2 cup vodka
1 large, ripe tomato or 3 plum tomatoes, cut into 1 inch pieces
1/2 cup clam juice
1 tsp. cornstarch
2 Tbsp. heavy cream
Salt and freshly ground black pepper
1/2 cup basil leaves torn into small pieces
1/4 lb. fresh linguine
Place a large saucepan filled with 4 to 5 quarts of water on to boil. Mix scallops and breadcrumbs together in a bowl. Heat oil in a nonstick skillet over medium-high heat. Add the scallops and toss in the pan 2 minutes, making sure all sides are cooked. Remove to a plate. Add onions and saute 1 minute. Add garlic and saute another minute. Add vodka, raise heat and reduce by half, about 2 minutes. Add tomato and clam juice. Cover and cook gently without boiling for 1 minute.
Mix cornstarch with cream together and add to the skillet. Stir and cook 2 to 3 minutes to thicken the sauce. Add salt and pepper to taste. Spoon sauce into large serving bowl and add basil. Place linguine in boiling water and boil 2 minutes. Strain and toss with sauce. Divide pasta between two dinner plates and spoon the scallops over the pasta.
Yield 2 servings.
Per serving: 566 calories (21 percent from fat), 13.1 g fat (4.6 g saturated, 3.9 g monounsaturated), 71 mg cholesterol, 40.5 g protein, 70.3 g carbohydrates, 5.1 g fiber, 491 mg sodium.
Salad
4 cups washed, ready-to-eat Italian-style salad
2 Tbsp. reduced-fat oil and vinegar dressing.
Place salad in a bowl and toss with dressing.
Yields 2 servings.
Per serving: 27 calories (13 percent from fat), 0.4 g fat (0.1 g saturated, 0.3g monounsaturated), 1 mg cholesterol, 1.2 g protein, 3.8 g carbohydrates, 2 g fiber, 12 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks including her newest, Delicious One-Pot Dishes, Quick and Easy Chicken, No-fuss Diabetes Desserts and Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals. Visit Linda www.DinnerInMinutes.com, contact her Linda@DinnerInMinutes.com or twitter @Lgassenheimer
About the Author
