Linguine with Scallops

Light in calories but not in flavor, the lemon and caper sauce adds zest to this pasta recipe.



by 9  people


add your rating
add a comment
Servings: 6
Total Time: 25 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   pound 
    fresh or frozen scallops
  • see savings
    On Sale
    12   ounces 
    linguine
  • see savings
    On Sale
    1   teaspoon 
    margarine
  • see savings
    On Sale
    1   teaspoon 
    olive oil or cooking oil
  • see savings
    On Sale
    1 1/2  cups 
    chicken broth
  • see savings
    On Sale
    3/4  cup 
    dry vermouth or dry white wine
  • see savings
    On Sale
    3   tablespoons 
    lemon juice
  • see savings
    On Sale
    3/4  cup 
    sliced green onion
  • see savings
    On Sale
    3/4  cup 
    snipped fresh parsley
  • see savings
    On Sale
    2   tablespoons 
    capers, drained
  • see savings
    On Sale
    1   teaspoon 
    dried dillweed
  • see savings
    On Sale
    1/4  teaspoon 
    pepper

Directions
1.
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine according to package directions.
2.
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.
3.
Stir broth, vermouth or white wine, 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, dillweed, and pepper. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring just until heated through. Pour over linguine; toss gently. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 3, chol. (mg) 25, sat. fat (g) 1, carb. (g) 47, fiber (g) 2, pro. (g) 22, vit. A (RE) 103, vit. C (mg) 6, sodium (mg) 428, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Scallops with Bacon Over Linguini and Arugula from Eating in Color
... that have made their way to my kitchen. As soon as I saw the title and the concept--and the Scallops...'ll be out is a couple of bucks. Scallops with Bacon over Linguini and Arugula Serves 4 The key to getting a... nice golden scallop is twofold: 1. The surface must be really dry. 2. The oil in your pan needs... read more...
how tos

shop our favorite products