Linguine with Scallops
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
fresh or frozen |
|
| 1 | teaspoon |
margarine
|
|
| 1 ½ | cups |
chicken broth
|
|
| 3 | tablespoons |
lemon juice
|
|
| ¾ | cup |
parsley leaves
snipped fresh |
|
| 2 | tablespoons |
capers
drained |
|
| 12 | ounces |
pasta, linguine
|
|
| 1 | teaspoon |
olive oil
|
|
| ¾ | cup |
white wine
dry (or vermouth) |
*
|
| ¾ | cup |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
dill weed
drained |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
fresh or frozen |
|
| 5 | ml |
margarine
|
|
| 355 | ml |
chicken broth
|
|
| 45 | ml |
lemon juice
|
|
| 177 | ml |
parsley leaves
snipped fresh |
|
| 3E+1 | ml |
capers
drained |
|
| 346.8 | ml/g |
pasta, linguine
|
|
| 5 | ml |
olive oil
|
|
| 177 | ml |
white wine
dry (or vermouth) |
*
|
| 177 | ml |
scallions, spring or green onions
sliced |
|
| 5 | ml |
dill weed
drained |
|
| 1.3 | ml |
black 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 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.
