------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Linguine with Scallops
Categories: Low-cal Seafood Pasta Main dish
Servings: 6
1 lb Fresh or frozen Scallops 12 oz Linguine
1 t Margarine 1 t Olive Oil or cooking oil
1 1/2 c Chicken Broth 3/4 c Dry white wine (or vermouth)
3 T Lemon Juice 3/4 c Sliced green Onion
3/4 c Snipped fresh Parsley 1 t Dried dillweed
2 T Capers, drained 1/4 t 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.
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Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40
mg cholesterol, 407 mg sodium, 619 mg potassium.
