Linguine with scallops
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Linguine with scallops
  Linguine    Scallops    Seafood    Pasta  
Last updated 6/12/2012 1:27:33 AM. Recipe ID 62485. Report a problem with this recipe.
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      Title: Linguine with scallops
 Categories: Low-cal, Seafood, Pasta, Main dish
      Yield: 6 Servings
      1 lb Fresh or frozen Scallops
      1 ts Margarine
  1 1/2 c  Chicken Broth
      3 tb Lemon Juice
    3/4 c  Snipped fresh Parsley
      2 tb Capers, drained
     12 oz Linguine
      1 ts Olive Oil or cooking oil
    3/4 c  Dry white wine (or vermouth)
    3/4 c  Sliced green Onion
      1 ts Dried dillweed
    1/4 ts Pepper
   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, white wine or vermouth, and lemon juice into skillet.
  Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to
  about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce
  heat and simmer, uncovered, for 1 minute. Add scallops, stirring till
  just heated through. Pour over ingredients, toss gently.
  ************************************************** Per serving: 362
  calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg
  cholesterol, 407 mg sodium, 619 mg potassium.

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Recipe ID 62485 (Apr 03, 2005)

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