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Linguine with Scallops

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

20 min

Ready

35 min
Low in Saturated Fat, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound scallops
fresh or frozen
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1 teaspoon margarine
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1 ½ cups chicken broth
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3 tablespoons lemon juice
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¾ cup parsley leaves
snipped fresh
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2 tablespoons capers
drained
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12 ounces pasta, linguine
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1 teaspoon olive oil
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¾ cup white wine
dry (or vermouth)
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¾ cup scallions, spring or green onions
sliced
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1 teaspoon dill weed
drained
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
453.6 g scallops
fresh or frozen
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5 ml margarine
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355 ml chicken broth
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45 ml lemon juice
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177 ml parsley leaves
snipped fresh
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3E+1 ml capers
drained
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346.8 ml/g pasta, linguine
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5 ml olive oil
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177 ml white wine
dry (or vermouth)
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177 ml scallions, spring or green onions
sliced
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5 ml dill weed
drained
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1.3 ml black pepper
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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 until 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 to 12 minutes or until 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 until just heated through.

Pour over ingredients, toss gently.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 33511% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 384mg 16%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 10%
Sugars g
Protein 54g
Vitamin A 18% Vitamin C 27%
Calcium 13% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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