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4 servings, about 1 1/2 cups each
Active Time: 45 minutes
Total Time: 45 minutes
TIPS & NOTES
Tip: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.
NUTRITION
Per serving: 473 calories; 8 g fat ( 3 g sat , 2 g mono ); 42 mg cholesterol; 73 g carbohydrates; 0 g added sugars; 28 g protein; 10 g fiber; 844 mg sodium; 829 mg potassium.
8 ounces whole-wheat linguine or fettuccine
4 medium ears corn, husked
2 strips bacon, chopped
1 pound dry sea scallops (see Tip), patted dry
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 cup chopped red bell pepper
5 cloves garlic, minced
1/2 cup dry white wine
1/2 cup reduced-fat sour cream
1 tablespoon all-purpose flour
1/2 cup chopped fresh basil, plus more for garnish
4 lemon wedges
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1st Keep
 IlanaKS
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