Scallops with Linguine Recipe

3.5 2 2
Scallops with Linguine Recipe
Scallops with Linguine Recipe photo by Taste of Home
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Scallops with Linguine Recipe

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3.5 2 2
Publisher Photo
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons white wine or additional chicken broth
  • 1-1/2 teaspoons butter
  • 1 garlic clove, minced
  • 3/4 cup sliced fresh mushrooms
  • 2 green onions, sliced
  • 1/4 cup grated carrot
  • 1/2 pound bay scallops
  • 1-1/2 teaspoons minced fresh parsley
  • Lemon wedges, optional

Directions

Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges. Yield: 2 servings.
Originally published as Scallops with Linguine in Light & Tasty June/July 2001, p48

Nutritional Facts

1/2 cup scallop mixture with 1/2 cup linguine: 281 calories, 5g fat (2g saturated fat), 47mg cholesterol, 709mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

  • 2 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons white wine or additional chicken broth
  • 1-1/2 teaspoons butter
  • 1 garlic clove, minced
  • 3/4 cup sliced fresh mushrooms
  • 2 green onions, sliced
  • 1/4 cup grated carrot
  • 1/2 pound bay scallops
  • 1-1/2 teaspoons minced fresh parsley
  • Lemon wedges, optional
  1. Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
  2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges. Yield: 2 servings.
Originally published as Scallops with Linguine in Light & Tasty June/July 2001, p48

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Reviews forScallops with Linguine

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MY REVIEW
Nadji User ID: 7506735 261836
Reviewed Feb. 26, 2017

"This is a treat for us as we love scallops. It is an attractive and very flavorful dish."

MY REVIEW
[email protected] User ID: 3102613 79569
Reviewed Sep. 13, 2009

"Presents beautifully but the sauce is too thin and the scallops a bit overpowering for our taste. Will try it again though. Very easy to make."

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