Linguine with scallops
Yield: 6 Servings
Ingredients:
- 1 lb Fresh or frozen Scallops
- 1 ts Margarine
- 1 1/2 c Chicken Broth
- 3 tb Lemon Juice
- 3/4 c Snipped fresh Parsley
- 2 tb Capers drained
- 12 oz Linguine
- 1 ts Olive Oil or cooking oil
- 3/4 c Dry white wine (or vermouth)
- 3/4 c Sliced green Onion
- 1 ts Dried dillweed
- 1/4 ts Pepper
Instructions:
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.
