Linguine with Scallops

Linguine With Scallops

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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

How to Make Linguine with Scallops


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

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About Linguine with Scallops

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

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