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Southwest Sautéed Scallops

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By Betty Crocker Kitchens
Updated Oct 6, 2010
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Bring Southwestern flavor to your family’s dinner table! Enjoy this delicious scallops recipe that is ready in 35 minutes.

Southwest Sautéed Scallops

  • Prep Time 10 min
  • Total 35 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 2 cups water
  • 1 dried Anaheim chile or 1 tablespoon canned chopped green chilies
  • 2 tablespoons margarine, butter or spread
  • 1/4 cup sliced green onions (3 medium)
  • 2 tablespoons lime juice
  • 2 pounds sea scallops
  • 2 cups cubed fresh pineapple
  • 1 cup Chinese pea pod halves (3 ounces)
  • 3 cups hot cooked fettuccine

Instructions

  • Step 
    1
    Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
  • Step 
    2
    Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
  • Step 
    3
    Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
  • Step 
    4
    Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.

Nutrition

345 Calories
7g Total Fat
39g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
345
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
75mg
Sodium
450mg
Total Carbohydrate
34g
Dietary Fiber
2g
Protein
39g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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