Linguine with Scallops

By nurseliz

Ingredients

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

Details

Cooking time 25mins

Preparation

Step 1

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
Calories 340, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 428 mg, Carbohydrate 47 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 10%, Vitamin C 10%, Calcium 6%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet