Lemon Scallops Linguine
|Linguine pasta||4 Ounce|
|Garlic||1 Clove (5 gm), crushed|
|Large uncooked scallops||8 Ounce, rinsed and patted dry|
|Fresh snow peas||1 1⁄2 Cup (24 tbs)|
|Minced fresh oregano/1/2 teaspoon dried||1 1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Chicken bouillon granules||1⁄2 Teaspoon|
1. Combine the sauce ingredients in a small bowl, and stir until the cornstarch is dissolved. Set aside.
2. Cook the linguine al dente according to package directions. Drain and set aside.
3. Coat a large nonstick skillet with olive oil cooking spray. Place over medium-high heat, add the garlic and scallops, and stir-fry for a few minutes, until the scallops are nearly opaque. Add the snow peas and oregano, and stir-fry for another couple of minutes, or until the snow peas are crisp-tender and the scallops are done. (Add a tablespoon of water if the skillet becomes too dry.)
4. Reduce the heat to low, add the linguine to the scallop mixture, and toss gently to mix. Stir the sauce ingredients and pour over the linguine. Toss gently until the sauce is thickened and clear.