Linguine with scallops

6 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh or frozen Scallops
1 teaspoon Margarine
1½ cup Chicken Broth
3 tablespoons Lemon Juice
¾ cup Snipped fresh Parsley
2 tablespoons Capers, drained
12 ounces Linguine
1 teaspoon Olive Oil or cooking oil
¾ cup Dry white wine (or vermouth)
¾ cup Sliced green Onion
1 teaspoon Dried dillweed
¼ teaspoon 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 till 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 10-12 minutes or till 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 till just heated through. Pour over ingredients, toss gently.

************************************************** Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium.

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