• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh or frozen scallops

  2. 1 teaspoon 5ml Margarine

  3. 1 1/2 cups 355ml Chicken broth

  4. 3 tablespoons 45ml Lemon juice

  5. 3/4 cup 177ml Snipped fresh parsley

  6. 2 tablespoons 30ml Capers - drained

  7. 12 oz 340g Linguine

  8. 1 teaspoon 5ml Olive oil or cooking oil

  9. 3/4 cup 177ml Dry white wine - (or vermouth)

  10. 3/4 cup 46g / 1.6oz Sliced green onion

  11. 1 teaspoon 5ml Dried dillweed

  12. 1/4 teaspoon 1 1/3ml Pepper

Instructions Jump to Ingredients ↑

  1. 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 until opaque. Remove scallops with a slotted spoon, leaving juices in skillet.

  2. Stir broth, white wine or vermouth, and lemon juice into skillet.

  3. Bring to boiling. Boil for 10-12 minutes or until liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute.

  4. Add scallops, stirring until just heated through. Pour over ingredients, toss gently.


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