Kelleybee's Low-Fat Scallops over Linguine
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.
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INGREDIENTS
Nutrition- 1lb 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)
- 1tablespoon butter (I use Smart Balance Buttery Spread, which is excellent for cooking when watching cholesterol)
- 1
- 6
- 4tablespoons lemon juice
- 2
- 3⁄4
- 2⁄3
- 1
- 12ounces linguine
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DIRECTIONS
- 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).
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