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1
pound fresh or frozen scallops
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12
ounces dried linguine
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2
tablespoons butter
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2
tablespoons olive oil
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1
14 ounce can chicken broth
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3/4
cup dry vermouth or dry white wine
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3
tablespoons lemon juice
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3/4
cup sliced green onion (6)
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3/4
cup snipped fresh parsley
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2
tablespoons capers, drained
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1
teaspoon dried dill
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1/4
teaspoon black pepper
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.
- Servings Per Recipe 6,
- Calories 398,
- Protein (gm) 21,
- Carbohydrate (gm) 47,
- Fat, total (gm) 10,
- Cholesterol (mg) 36,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 923,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 141,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 516,
- Potassium (mg) 364,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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