| Linguine with Scallops
1 pound of fresh or frozen Scallops
1 teaspoon of margarine
1 1/2 cups of chicken broth
3 tablespoons of lemon juice
3/4 cup of snipped fresh Parsley
2 tablespoons of capers, drained
12 ounces of linguine
1 teaspoon of Olive Oil or cooking oil
3/4 cup of dry white wine (or vermouth)
3/4 cup of sliced green Onion
1 teaspoon of dried dill weed
1/4 teaspoon of pepper |
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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 till opaque. Remove scallops with a slotted spoon, leaving juices in skillet. Stir broth, white wine or vermouth, and lemon juice into skillet. Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dill weed. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently. Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium. Recipes culled from Better Homes and Gardens "Diet Recipe Card Library". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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