Linguine With Scallops Recipe
Linguine With Scallops has a juicy taste. Linguine With Scallops get its taste from scallops mixed with pasta flavored with lemon juice. Linguine With Scallops is inspired by many food resturants all over the world.
Ingredients
| Scallops | 1 pound, frozen | |
| Linguine | 12 Ounce | |
| Margarine | 1 Teaspoon | |
| 1 teaspoon olive oil or cooking oil | ||
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| 3/4 cup dry vermouth or dry white wine | ||
| Lemon juice | 3 Tablespoon | |
| 3/4 cup sliced green onion | ||
| Snipped parsley | 3/4 Cup (16 tbs) | |
| Capers | 2 Tablespoon, drained | |
| Dill weed | 1 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
Directions
Thaw scallops, if frozen.
Halve any large scallops; set aside.
Cook linguine according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium high heat.
Add scallops; cook and stir about 2 minutes or till opaque.
Remove scallops with a slotted spoon, leaving juices in skillet.
Stir broth, vermouth or white wine, and lemon juice into skillet.
Bring to boiling.
Boil for 10 to 12 minutes or till liquid is reduced to about 1 cup.
Stir in onion, parsley, capers, dillweed, and pepper.
Reduce heat and simmer, uncovered, for 1 minute.
Add scallops, stirring just till heated through.
Pour over linguine; toss gently.
Halve any large scallops; set aside.
Cook linguine according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium high heat.
Add scallops; cook and stir about 2 minutes or till opaque.
Remove scallops with a slotted spoon, leaving juices in skillet.
Stir broth, vermouth or white wine, and lemon juice into skillet.
Bring to boiling.
Boil for 10 to 12 minutes or till liquid is reduced to about 1 cup.
Stir in onion, parsley, capers, dillweed, and pepper.
Reduce heat and simmer, uncovered, for 1 minute.
Add scallops, stirring just till heated through.
Pour over linguine; toss gently.
Chef
