Broccoli Scallop and Linguine Toss
|Scallops||12 Ounce (Use Fresh Or Frozen)|
|Onions||2 Medium, cut in half lengthwise and sliced|
|Apple juice||1 Cup (16 tbs)|
|Dry white wine||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried marjoram leaves||2 Teaspoon|
|Dried basil leaves||1 Teaspoon|
|Broccoli flowerets||3 Cup (48 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped seeded tomatoes||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Cooked linguine||4 Cup (64 tbs)|
Cut large scallops into 1-inch pieces.
Combine onions, apple juice, wine, garlic, marjoram, basil and pepper in large skillet.
Bring to a boil over high heat.
Add broccoli; return to a boil.
Reduce heat to medium-low.
Cover and simmer 7 minutes; add scallops.
Return to a boil; reduce heat.
Cover and simmer 1 to 2 minutes or until scallops are opaque.
Remove scallops and vegetables, leaving liquid in skillet.
Combine water and cornstarch in small bowl.
Stir into mixture in skillet.
Cook and stir over medium heat until mixture boils and thickens.
Cook and stir 2 minutes more.
Stir in tomatoes and cheese; heat through.
Return scallops and vegetables to skillet; heat through.
Toss mixture with linguine.