- Recipes Home
- Interest Groups
Broccoli Scallop and Linguine Toss Recipe
|Scallops||12 Ounce (Use Fresh Or Frozen)|
|Onions||2 Medium, cut in half lengthwise and sliced|
|Apple juice||1 Cup (16 tbs)|
|Dry white wine||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried marjoram leaves||2 Teaspoon|
|Dried basil leaves||1 Teaspoon|
|Broccoli flowerets||3 Cup (48 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped seeded tomatoes||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Cooked linguine||4 Cup (64 tbs)|
Calories 283 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 54.1 mg
Sodium 196.6 mg8.2%
Total Carbohydrates 44 g14.7%
Dietary Fiber 2.8 g11.2%
Sugars 8 g
Protein 19 g38%
Vitamin A 34.5% Vitamin C 79.1%
Calcium 16.9% Iron 20.8%
*Based on a 2000 Calorie diet
Combine onions, apple juice, wine, garlic, marjoram, basil and pepper in large skillet.
Bring to a boil over high heat.
Add broccoli; return to a boil.
Reduce heat to medium-low.
Cover and simmer 7 minutes; add scallops.
Return to a boil; reduce heat.
Cover and simmer 1 to 2 minutes or until scallops are opaque.
Remove scallops and vegetables, leaving liquid in skillet.
Combine water and cornstarch in small bowl.
Stir into mixture in skillet.
Cook and stir over medium heat until mixture boils and thickens.
Cook and stir 2 minutes more.
Stir in tomatoes and cheese; heat through.
Return scallops and vegetables to skillet; heat through.
Toss mixture with linguine.