Sesame seeds and cucumber give crunch and flavor to gluten-free noodles in this Asian-inspired pasta salad.

Source: Midwest Living
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Ingredients

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Directions

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  • Thaw scallops, if frozen. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine orange juice, vinegar, sesame oil, yuzu peel, ginger, and 1/4 teaspoon of the salt. Add cooked fettuccine, spinach, cucumber, and daikon; toss gently to coat. Set aside.

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  • Rinse scallops; pat dry with paper towels. Sprinkle with the remaining 1/4 teaspoon salt and the pepper.

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  • Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add scallops. Cook for 3 to 5 minutes or until scallops are opaque, turning once. Serve scallops with fettuccine mixture. Sprinkle with sesame seeds.

Nutrition Facts

297 calories; 10 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 817 mg sodium. 510 mg potassium; 31 g carbohydrates; 2 g fiber; 2 g sugar; 19 g protein; 0 g trans fatty acid; 1069 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 2 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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