Linguine With Scallops Recipe

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Linguine With Scallops Ingredients

1 lb 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 oz 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

A Recipe for
Linguine With Scallops

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

This Recipe for Linguine With Scallops is one of thousands in the Recipes-to-go Ethnic Cookbook.

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Linguine With Scallops Recipe
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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Linguine With Scallops

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Linguine With Scallops 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.

Serves: 6

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Linguine With Scallops Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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