Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Recipe Summary

15 mins
15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Thaw scallops, if frozen. Cut any large scallops in half; set aside. Cook linguine according to package directions.

  • 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.

  • 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

398 calories; fat 10g; cholesterol 36mg; saturated fat 3g; carbohydrates 47g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 21g; vitamin a 923.2IU; vitamin c 17.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.2mg; folate 141.1mcg; vitamin b12 1.1mcg; sodium 516mg; potassium 364mg; calcium 60.6mg; iron 2.9mg.