Linguine with scallops
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen Scallops |
| 1 | teaspoon | Margarine |
| 1½ | cup | Chicken Broth |
| 3 | tablespoons | Lemon Juice |
| ¾ | cup | Snipped fresh Parsley |
| 2 | tablespoons | Capers, drained |
| 12 | ounces | Linguine |
| 1 | teaspoon | Olive Oil or cooking oil |
| ¾ | cup | Dry white wine (or vermouth) |
| ¾ | cup | Sliced green Onion |
| 1 | teaspoon | Dried dillweed |
| ¼ | teaspoon | Pepper |
Directions
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine, according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or till opaque.
Remove scallops with a slotted spoon, leaving juices in skillet.
Stir broth, white wine or vermouth, and lemon juice into skillet.
Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently.
************************************************** Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium.