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Linguine with Scallops and Capers

Makes: 6 servings
Prep 15 mins Cook 15 mins
Linguine with Scallops and Capers
Ingredients
  • 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
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)
  • 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 (g) 141,
  • Cobalamin (Vit. B12) (g) 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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