5 1/2 tsps olive oil, divided
20 asparagus, cut into 2" pieces
2 cups cherry tomatoes, halved
1/2 tsp pepper, divided
3/4 lb large sea scallops
1 tbsp lemon juice
1 garlic clove, crushed
1/4 tsp salt
6 tbsps prepared pesto
3 tbsp fat-free sour cream
Pinch of red pepper flakes, optional
Fresh basil for garnish, optional
Prepare rotini cooking according to directions omitting fat and salt; set aside and keep warm.
Meanwhile, heat 1 1/2 teaspoons of the oil in a medium skillet over medium heat. Cook the asparagus for 5 minutes, stirring occasionally. Toss in the tomatoes; turn heat to low. Sprinkle with 1/4 tsp of the black pepper, cover and continue cooking 5 more minutes; stir occasionally to prevent sticking. Add the mixture to the pasta and keep warm.
Toss the scallops with 1 teaspoon of the olive oil, the lemon juice, garlic, and half the pepper in a large bowl. Toss, do not marinate!
In the same skillet, heat remaining oil over medium-high heat; add scallops and sprinkle with the salt. Cook approximately 3 minutes per side until opaque.
Combine the pesto and sour cream in a small bowl; add to the vegetable/pasta mixture; mix well. Add the red pepper flakes if using. Arrange the scallops on top of the pasta mixture and garnish with the fresh basil, if desired.
Yield: 6 servings
Per serving: 314 calories, 11 g fat (1 g saturated) 37 g carbs, 17 g protein
Dietary Exchanges: 2 fat, 1 meat, 2 starch, 1 vegetable
Note: This recipe is from an old diabetic cooking magazine.