Tuesday, July 27, 2010

Scallops in Tomato Sauce with Shirataki Spaghetti Noodles

A very quick and easy dinner to get on the table for a hectic weeknight, the whole family will enjoy this light meal anytime. A fast but flavorful light but well seasoned tomato sauce, sweet sea scallops and shirataki spaghetti noodles make this a complete meal that is low in carbohydrate and calories. From saute pan to the dinner table in about 30 minutes with ease. I hope you enjoy.

Scallops in Tomato Sauce with Shirataki Spaghetti Noodles


1 Tbsp. olive oil
1/4 tsp. crushed red pepper flakes (or to taste)
1 Tbsp. shallots, chopped
1 tsp. garlic, minced
1/2 cup white wine
1 - 14.5 ounce can no salt added diced tomatoes
1/2 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
1 lb. sea scallops, cleaned
2 - 8 ounce packages Tofu Shirataki Spaghetti Noodles, rinsed in cool water
black pepper

Heat a large saute pan on medium high and add the olive oil. When hot add the crushed red pepper flakes and chopped shallots. Saute for about 2 minutes, stirring. Add garlic and cook another minute, stirring. Carefully add the wine and scrape up the browned bits from the bottom of the pan. Add the tomatoes and herbs and season with black pepper to taste. Reduce heat to low and simmer for about 15 to 20 minutes, covered. Add the scallops and Shirataki noodles and cook for about 2 to 3 minutes.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 195.6
Total Fat 4.8 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.5 g
Cholesterol 37.4 mg
Sodium 243.2 mg
Potassium 406.4 mg
Total Carbohydrate 12.1 g
Dietary Fiber 3.9 g
Sugars 3.5 g
Protein 21.1 g

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