linguine with scallops

Name: Linguine with Scallops
Ingredients: 1 pound(s) scallops, fresh or frozen; 1 teaspoon(s) butter; 1.5 cup(s) chicken broth; 3 tablespoon(s) lemon juice; 3/4 cup(s) parsley, fresh and chopped; 2 tablespoon(s) capers, drained; 12 ounce(s) linguine; 1 teaspoon(s) olive oil; 3/4 cup(s) white wine, dry; 3/4 cup(s) green onion, sliced; 1 teaspoon(s) dill, dried; 1/4 teaspoon(s) pepper

30 Pinches

Leonie Lamothe

Sudbury, ON

Updated on Aug 17, 2014

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Ingredients

1 pound scallops, fresh or frozen
1 teaspoon butter
1.5 cups chicken broth
3 tablespoons lemon juice
3/4 cup parsley, fresh and chopped
2 tablespoons capers, drained
12 ounces linguine
1 teaspoon olive oil
3/4 cup white wine, dry
3/4 cup green onion, sliced
1 teaspoon dill, dried
1/4 teaspoon pepper

How To Make linguine with scallops

Step 1

Thaw scallops, if frozen - Halve any large scallops; set aside.

Step 2

Cook linguine, according to package directions. Meanwhile, in a large skillet heat butter and oil over medium-high heat.
Step 3

Add scallops; cook and stir about 2 minutes or until opaque.
Step 4

Remove scallops with a slotted spoon, leaving juices in skillet.
Step 5

Stir broth, white wine or vermouth, and lemon juice into skillet; bring to boiling.
Step 6

Boil for 10-12 minutes or until liquid is reduced to about 1 cup.
Step 7

Stir in onion, parsley, capers, and dill; reduce heat and simmer, uncovered, for 1 minute.
Step 8

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