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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 Tbsp. Bertolli Classico Olive Oil
- 1/2 cup onion (chopped)
- 1 lb. scallops
- 1 lb. uncooked medium shrimp, peeled and deveined
- 1/4 cup dry white wine (or chicken broth)
- 1 jar bertolli roasted red pepper with italian herbs sauce
- 1 lb. mussels, well scrubbed (and beards removed)
- 1/4 tsp. crushed red pepper flakes (optional)
- 2 Tbsp. fresh basil leaves (finely chopped, or 1/2 tsp dried basil leaves, crushed)
- 1 lb. linguine, cooked and drained
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Directions
- In 12-inch skillet, heat Olive Oil over medium-high heat and cook onion 4 minutes or until softened. Add scallops and shrimp and cook, turning once, 3 minutes or until shrimp almost turn pink and scallops are almost opaque. Stir in wine and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low; stir in mussels and red pepper flakes. Simmer covered 5 minutes or until mussel shells open. (Discard any unopened shells.) Serve over hot linguine.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium125mg5% |
| Potassium270mg8% |
| Protein13g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium2% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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