Linguini with Scallops
I tried this tonight and it was so good, I thought I would post it. It comes from the Better Homes and Gardens New Dieter's Cookbook.
1 lb fresh or frozen scallops
12 ounces linguini (whole wheat) I used thin spaghetti
1 tsp margarine - I used Smart Balance Light
1 tsp olive oil or Canola oil
1 1/2 cup chicken broth
3/4 cup dry vermouth or dry white wine
3 tbsp lemon juice
3/4 cup sliced green onion
3/4 cup snipped fresh parsley (optional)
2 tbsp capers, drained
1 tsp dried dillweed
1/4 tsp pepper
1/2 - whole bag of chopped fresh spinach (my addition)
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguini 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, vermouth or white wine, and lemon juice into skillet. Bring to a boil. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, dillweed, spinach, and pepper. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring just till heated through. Pour over pasta, toss gently.
Makes 6 servings.
362 calories, 28 g protein, 54 g carbs, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium
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