Linguine With Scallops Recipe

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Linguine with Scallops

Leonie Lamothe


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1 lb
scallops, fresh or frozen
1 tsp
1.5 c
chicken broth
3 Tbsp
lemon juice
3/4 c
parsley, fresh and chopped
2 Tbsp
capers, drained
12 oz
1 tsp
olive oil
3/4 c
white wine, dry
3/4 c
green onion, sliced
1 tsp
dill, dried
1/4 tsp


1Thaw scallops, if frozen - Halve any large scallops; set aside.
2Cook linguine, according to package directions. Meanwhile, in a large skillet heat butter and oil over medium-high heat.
3Add scallops; cook and stir about 2 minutes or until opaque.
4Remove scallops with a slotted spoon, leaving juices in skillet.
5Stir broth, white wine or vermouth, and lemon juice into skillet; bring to boiling.
6Boil for 10-12 minutes or until liquid is reduced to about 1 cup.
7Stir in onion, parsley, capers, and dill; reduce heat and simmer, uncovered, for 1 minute.
8Add scallops, stirring until just heated through; pour over ingredients, toss gently.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Other Tag: Quick & Easy