| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Low-cal, Seafood, Pasta, Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
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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