Linguine with Scallops

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


Linguine with Scallops

by 9  people


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Servings: 6
Total Time: 25 mins
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Ingredients
  • 1   pound 
    fresh or frozen scallops
  • 12   ounces 
    linguine
  • 1   teaspoon 
    margarine
  • 1   teaspoon 
    olive oil or cooking oil
  • 1 1/2  cups 
    chicken broth
  • 3/4  cup 
    dry vermouth or dry white wine
  • 3   tablespoons 
    lemon juice
  • 3/4  cup 
    sliced green onion
  • 3/4  cup 
    snipped fresh parsley
  • 2   tablespoons 
    capers, drained
  • 1   teaspoon 
    dried dillweed
  • 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
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