Linguine and Scallops in Hot Paprika Cream Sauce
| Yield: | 4 Servings |
| Categories: | Pasta, Seafood |
| 1 | lb | Scallops |
| 2 | Cloves garlic; minced | |
| 3 | tb | Green onion; thinly sliced |
| 1/3 | c | Dry white wine |
| 2 | ts | Virgin olive oil |
| 1 | tb | Fresh basil; chopped |
| 1 | c | Mushrooms; sliced |
| 1/3 | c | Clam broth |
| 3/4 | c | Nonfat cottage cheese |
| 1/4 | c | Sour cream; nonfat |
| 1/4 | c | Skim milk |
| 1 | tb | Sweet Hungarian paprika |
| 1/8 | ts | Hot Hungarian paprika; or to taste |
| Salt and pepper; to taste | ||
| 8 | oz | Linguini |
| 1 | tb | Fresh parsley; chopped |
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