Ingredients Jump to Instructions ↓

  1. Low-Fat Linguine with Scallops

  2. 8 ounce package linguine

  3. 3 ounce dried tomatoes

  4. 1/2 cup boiling water

  5. 2 Tablespoons basil

  6. 1 pound scallops

  7. 1 garlic clove, minced

  8. 1/2 cup water

  9. 1 teaspoon lemon juice

  10. 1 cup evaporated milk

  11. 1 Tablespoon flour

  12. 1/2 teaspoon fresh ground pepper

  13. Prepare linguine according to package directions, drain and set

  14. aside. Place dried tomatoes in bowl, pour boiling water over them

  15. and soak for 5 minutes, drain. Chop tomatoes and basil; set aside.

  16. Rinse scallops and dry with paper towel. Cut scallops in half. In

  17. large nonstick skillet over high heat, saute scallops and garlic

  18. in water and lemon juice until they are opaque throughout. Remove

  19. scallops to bowl. Place milk, flour and spices in blender; mix

  20. well. Pour milk mixture gradually into same skillet over medium

  21. heat, stir in tomatoes and basil mixture, cook for one minute;

  22. stirring constantly. Mixture will boil and become thick. Return

  23. scallops to skillet; heat through. Stir in linguine and heat through.

  24. Serve hot. Makes 4 servings.


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