Category: Seafood Dishes

Serves: 4

Ingredients

• 1/3 pound wheat free thick pasta, such as brown rice or quinoa linguine
• 1 head broccoli, cut into florets (about 6 cups)
• ½ cup vegetable broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons no sugar added ketchup
• 1 tablespoon Truvia or stevia
• ¼ teaspoon hot sauce
• 1 ¼ pounds sea scallops, cut in half horizontally
• 1 can (5 ounces) water chestnuts, drained and quartered
• 1 teaspoon sesame oil

Directions

1. Cook linguine following package instructions, about 9 minutes. Add broccoli during last 5 minutes of cooking; drain.
2. In a small bowl, whisk together the broth, soy sauce, ketchup, sugar and hot sauce.
3. Place the broth mixture in a large skillet and bring to a simmer. Add scallops and water chestnuts and simmer for 4 minutes, turning halfway through, or until cooked through. Remove from heat and stir in sesame oil.
4. Place cooked pasta and broccoli in the skillet and toss with the scallops. Serve immediately.

Nutrition Facts

Calories 345, Fat 3g, Protein 33g, Carbohydrates 49g, Fiber 9g, Sodium 793mg, Cholesterol 47mg