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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This Recipe for Linguine With Scallops is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Linguine With Scallops from the recipe cookbook of Recipes-to-go (Ethnic)
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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
Linguine With Scallops Recipe brought to you by Recipes To-Go