Linguine with Scallops
Light in calories but not in flavor, the lemon and caper sauce adds zest to this pasta recipe.
Recipe from Better Homes and Gardens
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
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine according to package directions.
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.
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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