Linguine with Scallops and Asparagus

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  • Makes: 2 servings
  • Start to Finish: 25 mins

Linguine with Scallops and Asparagus

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Directions

  1. Thaw scallops, if frozen. Cut any large scallops in half. Rinse scallops; pat dry with paper towels. Set aside. Cook linguine according to package directions, except omit any oil or salt. Add asparagus to linguine the last 5 minutes of cooking. Drain. Return linguine mixture to saucepan; cover and keep warm.
  2. Meanwhile, in a medium nonstick skillet cook green onion and garlic in hot oil over medium heat until tender. Add scallops; cook and stir for 2 to 3 minutes or until scallops turn opaque. Remove scallop mixture from skillet.
  3. Add half of the tomato, the orange peel, orange juice, dried basil (if using), cornstarch, and salt to hot skillet. Cook and stir until slightly thickened. Cook and stir for 1 to 2 minutes more. Return scallop mixture to skillet; heat through. Stir in the remaining tomato and, if using, fresh basil. Add scallop mixture to cooked linguine; toss gently to combine. Makes 2 servings.

From the Test Kitchen

For 4 servings:

Prepare as above, except use a large nonstick skillet (in step 2).

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Nutrition Facts (Linguine with Scallops and Asparagus)

  • Per serving:
  • 359 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 28 mg chol. ,
  • 306 mg sodium ,
  • 53 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 25 g pro.
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