Linguine with Scallops
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb scallops
- 1 tablespoon butter
- 1 1⁄2 cups chicken stock
- 3 tablespoons lemon juice
- 3⁄4 cup fresh parsley, snipped
- 2 tablespoons capers
- 12 ounces linguine
- 1 tablespoon olive oil
- 3⁄4 cup dry white wine (or vermouth)
- 3⁄4 cup green onion, sliced
- 1 tablespoon dried dill
- 1⁄4 teaspoon pepper
directions
- Cook linguine according to package directions.
- In a large skillet, heat butter and oil over medium high heat.
- Add scallops; cooking for 2 minutes until opaque, stirring constantly.
- Remove scallops with slotted spoon, leaving juices in pan.
- Add stock, wine and lemon juice to skillet.
- Bring to boil and cook for 10 to 12 minutes or until liquid is reduced to 1 cup.
- Stir in onion, parsley, capers and dill.
- Reduce heat and simmer, uncovered, for 1 minute.
- Return scallops to skillet and stir until heated through.
- Pour scallops and sauce over linguine.
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Reviews
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.