Scallops in Tangerine Sauce
In a small saucepan, combine clam juice, fresh parsley, lemon juice, thyme, basil, and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Add scallops and cook until scallops are opaque, about 6 minutes.
Drain scallops and reserve ½ cup liquid. Set scallops aside, cover, and keep warm. Cook fettuccine according to package directions. Drain well and set aside, keeping warm.
In a small, heavy saucepan, combine reserved ½ cup liquid, tangerine juice, and 1 tablespoon lemon juice. Bring mixture to a boil over medium heat.
Combine cornstarch and water in a small screw top jar and shake until lumps are gone. Slowly add to juice mixture. Reduce heat and cook until mixture begins to bubble and is thickened, stirring constantly.
Transfer fettuccine to a warm serving platter. Place scallops on top and spoon tangerine sauce over scallops.
Fat: 1.60 grams
Saturated Fat: 0.24 grams
Carbohydrates: 28.47 grams
Calcium: 49.83 mg
Lactose: 0.0 grams