Fettuccine with scallops (low-fat)

 

Makes 4 servings

• 1 package/9 ounces frozen artichoke hearts
• 2 teaspoons olive oil
• 1 ounce sun-dried tomatoes (dry-packed), cut into slivers
• 2 tablespoons finely chopped shallots
• 1 clove garlic, finely chopped
• 12 ounces bay scallops
• ¼ cup dry vermouth
• 1 cup low-fat 1% milk
• ½ cup half-and-half
• One-third cup grated Parmesan cheese
• ¼ teaspoon pepper
• 2 tablespoons chopped fresh basil
• 12 ounces fettuccine

1. Bring small saucepan of water to boil and add artichoke hearts, cook 5 minutes and drain ; when cool enough to handle, cut each piece in half.
2. Heat oil in large nonstick skillet over medium heat.
3. Add sun-dried tomatoes, shallot and garlic ; cook 2 minutes.
4. Add scallops and vermouth ; cook 2 to 4 minutes or until scallops begin to turn opaque.
5. Remove scallops with slotted spoon and set aside.
6. Add milk, half-and-half, Parmesan cheese and pepper to skillet.
7. Lower heat ; simmer, stirring occasionaly, 2 to 3 minutes or until sauce is smooth and slightly thickened.
8. Add reserved artichoke hearts, basil and scallops ; cook, stirring, until artichoke hearts are heated through and scallops are opaque in center, about 2 minutes.
9. Meanwhile, cook fettuccine according to package directions ; drain.
10. Arrange on serving platter, spoon sauce over ; toss and serve.

BON APPÉTIT