Linguine With Scallops Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh or frozen Scallops,
1 tsp: Margarine,
1 1/2 cup: Chicken Broth,
3 tbsp: Lemon Juice,
3/4 cup: Snipped fresh Parsley,
2 tbsp: Capers, drained
12 ounce: Linguine,
1 tsp: Olive Oil or cooking oil,
3/4 cup: Dry white wine, or vermouth
3/4 cup: Sliced green Onion,
1 tsp: Dried dillweed,
1/4 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp