ArcaMax

2 pounds scallops
2 Tbsp. olive oil
1 Tbsp. cornstarch
1/4 cup dry white wine
Juice of 2 lemons
1 Tbsp. lemon zest
1/2 tsp. dried dill
1/4 cup crisp cooked bacon, crumbled
1/4 cup fresh parsley, chopped

Saute scallops in olive oil for 5 - 10 minutes. Combine cornstarch, wine and lemon juice and zest and stir until cornstarch is nearly dissolved. Add this mixture along with dill and bacon to scallops and stir until mixture thickens. Serve immediately. Sea scallops are usually larger and have more flavor than the smaller Bay scallops but the choice is really up to you.

The Skinny: Use low fat bacon or turkey bacon.

Fettuccini with Broccoli

1 pound fettuccini
1 cup evaporated milk
2 Tbsp. butter
2 cloves garlic, minced
1 cup fresh broccoli
1/2 cup freshly grated Parmesan Cheese

Cook fettuccini until just al dente. Drain fettuccini and return to pot. Add remaining ingredients, mix well and cook on low heat until nice and warm then serve. Use the broccoli tops and the peel the skin off of the stalks and cut them in thin slices like waterchestnuts.

The Skinny: A traditional recipe for this dish would probably use heavy cream rather than evaporated milk so we are already ahead of the calorie/fat game