Recipe - Linguine And Scallops In Hot Paprika Cream Sauce

1 pound Scallops
2 Cloves garlic; minced
3 tablespoon Green onion; thinly cut or sliced up
1/3 cup Dry white wine
2 teaspoon Virgin olive oil
1 tablespoon Fresh basil; chopped
1 cup Mushrooms; cut or sliced up
1/3 cup Clam broth
Three fourths cup Nonfat cottage cheese
One fourth cup Sour cream; nonfat
One fourth cup Skim milk
1 tablespoon Sweet Hungarian paprika
1/8 teaspoon Hot Hungarian paprika; or to
taste
Salt and pepper; to taste
8 ounce Linguini
1 tablespoon Fresh parsley; chopped

Saute scallops, garlic, and green onion in wine and 1 teaspoon of the olive
oil. Cook on high heat until liquid evaporates, stirring a few times to
cook scallops through. Sprinkle with basil and remove to a plate. In same
pan, add remaining teaspoon of the olive oil and mushrooms and cook for 2
minutes. Stir in clam juice and simmer 2 more minutes. Put cottage cheese
in a blender and blend until smooth. Add sour cream and blend again. Add
the milk and paprikas and blend once more. Pour mixture into the pan with
mushrooms. Add scalops and warm over very low heat until mixture is warmed
through. Season with salt and pepper to taste. Meanwhile, bring water to a
boil, add pasta, and cook until al dente. Drain and place in a large
serving bowl. Pour sauce over pasta, sprinkle with parsley and serve.

Recipe by: GoodForYou Pasta Cookbook ISBN 076150124x

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 17,
1998