Fusilli With Scallops and Peas

Fusilli With Scallops and Peas
Photo by Anna Williams

Ingredients

  • 1 pound sea scallops (halved if large)
  • 2 cups (6 ounces) sugar snap peas, trimmed
  • ¼ cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 ounce block-style 1/3-less-fat cream cheese
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • + 6 more ingredients
    • ¼ teaspoon salt
    • ¼ cup thinly sliced fresh basil
    • 12 ounces uncooked fusilli or rotini
    • 2 quarts water
    • 1 tablespoon butter
    • ¼ cup dry white wine

1. Boil water in stockpot. Add peas; cook 3 minutes. Remove; add pasta to boiling water and cook according to directions. 2. Melt butter in large skillet over medium-high heat. Add scallops; sear 1 minute per side and remove. Add peas and garlic; sauté 1 minute. Stir in wine, scraping pan to loos...

View full recipe at My Recipes

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