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Scallops with Linguine Recipe

Scallops with Linguine Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

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

  • 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.

Nutritional Facts

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

Reviews for Scallops with Linguine

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MY REVIEW
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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.