Lime-Scented Bay Scallops on Linguine

Serves 4 / A light dish that's perfect for a simple dinner. Serving tip: Accompany with a salad of endive and radicchio tossed with lemon juice and olive oil.

8 ounces linguine

2 tablespoons unsalted butter

2 tablespoons olive oil

½ cup minced shallots

2 small Serrano peppers, seeded and finely minced

1 pound bay scallops, rinsed and patted dry

4 tablespoons lime juice

1. Cook pasta in boiling water until al dente, about 8 minutes. Drain. Place in a serving bowl and keep warm.
2. While pasta is cooking, in a large skillet, heat butter and olive oil over medium-high heat. Sauté shallots, peppers, and scallops, stirring frequently, until scallops are tender, about 3 minutes. Add lime juice and cook for 1 minute longer. Using a slotted spoon, transfer scallops to pasta bowl. Bring sauce to a boil and cook for 1 minute to slightly reduce. Season with salt and pepper. Pour sauce over scallops and cooked pasta; toss and serve.

PER SERVING: 430 cal, 32% fat cal, 15g fat, 6g sat fat, 83mg chol, 28g protein, 46g carb, 1g fiber, 207mg sodium

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