| 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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