Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Skinny Scallop Alfredo
Holly McCarthy
Seasoned bay scallops, broccoli, and creamy garlic alfredo sauce come together to form a healthier pasta salad version the much-loved classic dish.
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
8
Calories
315
kcal
Ingredients
1x
2x
3x
1
lb
bay scallops
8
servings
pasta
1 1/2
cup
Greek yogurt
plain
1
cup
chopped broccoli
1
tbsp
fresh basil
chopped
1
tbsp
garlic powder
1/4
tsp
smoked paprika
2
tbsp
low-fat milk
2
tbsp
olive oil
extra virgin
2
tbsp
parmesan cheese
1 1/2
tsp
salt
1/2
tsp
black pepper
Instructions
Cook pasta according to packaging directions. Rinse in cold water when done.
While pasta is cooking, in a large skillet, heat the olive oil and add that scallops, 1/2 tsp salt, paprika, and black pepper.
Cook for 3-5 minutes or until white and no longer raw (it’s easy to overcook scallops). Remove from heat when done.
Combine in a large bowl: Greek yogurt, garlic powder, 1 tsp salt, parmesan cheese, milk, and basil. Stir until combined.
To the yogurt mixture, add broccoli and cooked pasta. Stir to coat.
Add in the scallops. Toss gently and serve either chilled or warm.
Nutrition
Serving:
0.5
cup
Calories:
315
kcal
Carbohydrates:
47
g
Protein:
19
g
Fat:
5
g
Saturated Fat:
1
g
Cholesterol:
17
mg
Sodium:
701
mg
Potassium:
350
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
136
IU
Vitamin C:
10
mg
Calcium:
81
mg
Iron:
1
mg
Tried this recipe?
Let us know
how it was!