• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 36 mg cholesterol; 516 mg sodium. 364 mg potassium; 47 g carbohydrates; 2 g fiber; 2 g sugar; 21 g protein; 923 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 141 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0