Linguine With Scallops

Recipe Ingredients

1 lb	454g / 16oz	Fresh or frozen scallops
1 teaspoon	5ml	Margarine
1 1/2 cups	355ml	Chicken broth
3 tablespoons	45ml	Lemon juice
3/4 cup	177ml	Snipped fresh parsley
2 tablespoons	30ml	Capers - drained
12 oz	340g	Linguine
1 teaspoon	5ml	Olive oil or cooking oil
3/4 cup	177ml	Dry white wine - (or vermouth)
3/4 cup	46g / 1.6oz	Sliced green onion
1 teaspoon	5ml	Dried dillweed
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

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 until 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 until liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute.

Add scallops, stirring until just heated through. Pour over ingredients, toss gently.

Source:
Ronnie Wexler

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