Recipe by Kelley Bee
This is a very tasty recipe for those who love scallops but must prepare them in a low-fat manner. This recipe has a total of 2 tablespoons fat spread over 6 servings.
Top Review by Katanashrp
I had beautiful diver scallops and wanted to try something other than just searing them. I'm glad I chose this recipe. You can't even tell they were low fat, plus I used whole wheat pasta. It was as good if not better than at a fancy seafood restaurant. Thank you for sharing this wonderful recipe with us.
- 1 lb bay scallops (if using large sea scallops, quarter them prior to cooking) or 1 lb sea scallops (if using large sea scallops, quarter them prior to cooking)
- 1 tablespoon butter (I use Smart Balance Buttery Spread, which is excellent for cooking when watching cholesterol)
- 1 tablespoon extra virgin olive oil (may substitute with any other quality olive oil)
- 6 garlic cloves, minced
- 4 tablespoons lemon juice
- 2 cups fat-free chicken broth (or bullion prepared in 2 cups water)
- 3⁄4 cup fresh parsley, snipped. (1/4 cup dried parsley works well when fresh is not on hand)
- 2⁄3 cup green onion, sliced
- 1 tablespoon fresh dried dill (optional)
- 12 ounces linguine
Directions See How It's Made
- Prepare linguine according to package directions.
- In sautée pan or large skillet, heat butter and olive oil over medium heat.
- Add minced garlic, stirring.
- Immediately go to next step.
- Add scallops, stirring constantly.
- Cook until opaque (approx 2 minutes).
- Remove scallops while retaining juices in skillet.
- Add lemon juice and stock to skillet.
- Bring to a boil and cook, reducing liquid to
- 5 cups (approx 8-10 minutes).
- Once liquid is reduced, add onions, parsley and dill, reducing heat.
- Simmer, uncovered, for approx 1 minute.
- Add scallops back to the skillet and heat through.
- Pour scallops and all liquid over linguine and serve.
- Pepper to taste (optional).
- Garnish with fresh grated romano cheese (optional, as this will add more fat).