| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Low-cal, Main dish, Pasta, Seafood | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh or frozen Scallops |
| 1 | t | Margarine |
| 1 1/2 | c | Chicken Broth |
| 3 | T | Lemon Juice |
| 3/4 | c | Snipped fresh Parsley |
| 2 | T | Capers, drained |
| 12 | oz | Linguine |
| 1 | t | Olive Oil or cooking oil |
| 3/4 | c | Dry white wine, or vermouth |
| 3/4 | c | Sliced green Onion |
| 1 | t | Dried dillweed |
| 1/4 | t | Pepper |
INSTRUCTIONS
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. Recipes culled from Better Homes and Gardens "Diet Recipe Card Library". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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