Linguine with Scallops

Title: Linguine with Scallops

Categories: Low-cal Seafood Pasta Main dish Servings: 6

1 lb Fresh or frozen Scallops

12 oz Linguine

1 t Margarine

1 t Olive Oil or cooking oil

1 1/2 c Chicken Broth

3/4 c Dry white wine

3 T Lemon Juice

3/4 c Sliced green Onion

3/4 c Snipped fresh Parsley

1 t Dried dillweed

2 T Capers, drained

1/4 t Pepper 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

10-12 minutes or till liquid is reduced to about 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. **

362 calories,

28 g protein,

54 g carbohydrates,

4 g fat,

407 mg sodium,

619 mg potassium. --