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Linguine with Scallops
Date added: December 20, 2007
- Servings: 4 change
- Calories per serving: 413
- Prep time: 40
- Cook time: 20
Ingredients
- 1 pound Fresh or frozen Scallops
- 1 tsp margarine, soft
- 1 1/2 cup broth, chicken, cnd
- 3 tbsp lemon juice, raw
- 3/4 cup fresh Parsley Snipped
- 2 tbsp Capers, drained
- 12 ounce-weight Linguine
- 1 tsp oil, vegetable
- 3/4 cup Dry white wine (or vermouth)
- 3/4 cup green Onion Sliced
- 1 tsp Dried dillweed
- 1/4 tsp pepper, white
Recipe Method
1. Thaw scallops, if frozen. Halve any large scallops; set aside.
2. 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.
3. 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.
4. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 413 | 21% |
| Fat 6g | 9% |
| Cholesterol 87mg | 29% |
| Sodium 697mg | 29% |
| Carbohydrates 52g | 21% |
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