Lemon Scallop Linguine Recipe

Lemon Scallop Linguine Recipe
Lemon Scallop Linguine Recipe photo by Taste of Home
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Lemon Scallop Linguine Recipe

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As I explored new ways of combining foods I love this new recipe turn out light and satisfying. With guests, I serve it in scallop shells with bright mixed vegetables and dinner rolls. It is an elegant easy luncheon or dinner.
Recommended: 52 Date Night Dinners
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 ounces uncooked linguine
  • 1 teaspoon dried minced onion
  • 3 tablespoons butter
  • 3/4 pound bay scallops
  • 1/8 teaspoon lemon-pepper seasoning
  • Pinch pepper
  • 2 tablespoons lemon juice
  • Mminced fresh parsley

Directions

Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque.
Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley. Yield: 2 servings.
Originally published as Lemon Scallop Linguine in Reminisce January/February 2005, p50

Nutritional Facts

2 cups: 510 calories, 20g fat (11g saturated fat), 102mg cholesterol, 479mg sodium, 47g carbohydrate (3g sugars, 2g fiber), 36g protein.

  • 4 ounces uncooked linguine
  • 1 teaspoon dried minced onion
  • 3 tablespoons butter
  • 3/4 pound bay scallops
  • 1/8 teaspoon lemon-pepper seasoning
  • Pinch pepper
  • 2 tablespoons lemon juice
  • Mminced fresh parsley
  1. Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque.
  2. Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley. Yield: 2 servings.
Originally published as Lemon Scallop Linguine in Reminisce January/February 2005, p50

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