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Linguine With Scallops

Diet.Chef's picture
Linguine With Scallops has a juicy taste. Linguine With Scallops get its taste from scallops mixed with pasta flavored with lemon juice. Linguine With Scallops is inspired by many food resturants all over the world.
  Scallops 1 Pound (Fresh/ Frozen)
  Linguine 12 Ounce
  Margarine 1 Teaspoon
  Cooking oil/Olive oil 1 Teaspoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Dry white wine/Dry vermouth 3⁄4 Cup (12 tbs)
  Lemon juice 3 Tablespoon
  Sliced green onion 3⁄4 Cup (12 tbs)
  Snipped parsley 3⁄4 Cup (12 tbs)
  Capers 2 Tablespoon, drained
  Dried dill weed 1 Teaspoon
  Pepper 1⁄4 Teaspoon

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 1 minute.
Add scallops, stirring just till heated through.
Pour over linguine; toss gently.

Recipe Summary

Difficulty Level: 
Main Dish

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