Main Dish 254 Linguine with Scallops

Main Dish 254 Linguine with Scallops


INGREDIENTS:
1 pound fresh or frozen scallops
12 ounces linguine
1 teaspoon margarine
1 teaspoon olive oil or cooking oil
11/2 cups chicken broth
'/4 cup dry vermouth or dry white wine
3 tablespoons lemon juice
3/4 cup sliced green onion
'/4 cup snipped fresh parsley
2 tablespoons capers, drained
1 teaspoon dried dillweed
'/4 teaspoon pepper
DIRECTIONS:
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine according to package directions.
Meanwhile, in a large skillet, heat margarine and oil over medium-high heat. Add scallops; cook and stir
about 2 minutes or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet.
Stir broth, vermouth or white wine, and lemon juice into skillet. Bring to boiling. Boil for 10 to 12 minutes
or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, dillweed, and pepper. Reduce heat
and simmer, uncovered, for I minute. Add scallops, stirring just till heated through. Pour over linguine;
toss gently.
Makes 6 servings.
Calories: 254/serving
TIME:
Preparation Time: 25 min.

NUTRITIONAL INFORMATION PER SERVING:
28g protein
54g carbohydrate
4g fat
40mg cholesterol
407mg sodium
619mg potassium
-Low Fat -Low Cholesterol