Title: Linguine with Scallops
Categories: Diet Seafood Pasta Main
Yield: 6 Servings
| 1 | lb | Fresh or frozen Scallops |
| 1 | ts | Margarine |
| 1 1/2 | c | Chicken Broth |
| 3 | tb | Lemon Juice |
| 3/4 | c | Snipped fresh Parsley |
| 2 | tb | Capers, drained |
| 12 | oz | Linguine |
| 1 | ts | Olive Oil or cooking oil |
| 3/4 | c | Dry white wine (or vermouth) |
| 3/4 | c | Sliced green Onion |
| 1 | ts | Dried dillweed |
| 1/4 | ts | Pepper |
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.