Lemon Scallops Linguine Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Lemon Scallops Linguine using this recipe. It is an effortless Main Dish. It is a staple food of the Italian people which has now gained popularity the world over. The most essential ingredient in Lemon Scallops Linguine is always Pasta. This Low Fat recipe of Lemon Scallops Linguine is quite good. You will fall head over heels in love with this easy and delectable Lemon Scallops Linguine recipe as soon as you try it!
Ingredients
4 ounces linguine pasta
1 clove garlic, crushed
8 ounces large uncooked scallops, rinsed and patted dry
1 1/2 cups fresh snow peas
1 1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
SAUCE
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoon chicken bouillon granules
1 teaspoon cornstarch
Directions
1. Combine the sauce ingredients in a small bowl, and stir until the cornstarch is dissolved. Set aside.
2. Cook the linguine al dente according to package directions. Drain and set aside.
3. Coat a large nonstick skillet with olive oil cooking spray. Place over medium-high heat, add the garlic and scallops, and stir-fry for a few minutes, until the scallops are nearly opaque. Add the snow peas and oregano, and stir-fry for another couple of minutes, or until the snow peas are crisp-tender and the scallops are done. (Add a tablespoon of water if the skillet becomes too dry.)
4. Reduce the heat to low, add the linguine to the scallop mixture, and toss gently to mix. Stir the sauce ingredients and pour over the linguine. Toss gently until the sauce is thickened and clear.
2. Cook the linguine al dente according to package directions. Drain and set aside.
3. Coat a large nonstick skillet with olive oil cooking spray. Place over medium-high heat, add the garlic and scallops, and stir-fry for a few minutes, until the scallops are nearly opaque. Add the snow peas and oregano, and stir-fry for another couple of minutes, or until the snow peas are crisp-tender and the scallops are done. (Add a tablespoon of water if the skillet becomes too dry.)
4. Reduce the heat to low, add the linguine to the scallop mixture, and toss gently to mix. Stir the sauce ingredients and pour over the linguine. Toss gently until the sauce is thickened and clear.
