Linguine with Scallops and Capers
- Thaw scallops, if frozen. Cut any large scallops in half; set aside. Cook linguine according to package directions.
- Meanwhile, in a 12-inch skillet cook and stir scallops in butter and oil over medium-high heat about 2 minutes or until opaque. Remove scallops with a slotted spoon, reserving juices in skillet.
- Stir broth, vermouth, and lemon juice into juices in skillet. Bring to boiling. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until liquid is reduced to about 1 1/4 cups. Stir in green onions, parsley, capers, dill, and pepper. Simmer, uncovered, for 1 minute more. Add scallops. Cook and stir just until heated through. Pour over linguine; toss gently to combine. Makes 6 servings.
Nutrition Facts (Linguine with Scallops and Capers)
- Per serving:
- 398 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 36 mg chol.,
- 516 mg sodium,
- 47 g carb.,
- 2 g fiber,
- 2 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet