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- 1 pound fresh or frozen scallops
- 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
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,
- cal. (kcal) 398,
- Fat, total (g) 10,
- chol. (mg) 36,
- sat. fat (g) 3,
- carb. (g) 47,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 21,
- vit. A (IU) 923,
- vit. 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 (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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