Linguine with Scallops and Capers

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8 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
15 mins
Cook:
15 mins
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Linguine with Scallops and Capers

Ingredients
12
ounces dried linguine
2
tablespoons butter
2
tablespoons olive oil
1
14 ounce can chicken broth
3/4
cup dry vermouth or dry white wine
3
tablespoons lemon juice
3/4
cup sliced green onion (6)
3/4
cup snipped fresh parsley
2
tablespoons capers, drained
1
teaspoon dried dill
1/4
teaspoon black pepper

Directions

  1. Thaw scallops, if frozen. Cut any large scallops in half; set aside. Cook linguine according to package directions.
  2. 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.
  3. 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
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