Taste of Home
Scallops with Linguine
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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
Ingredients
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2 ounces uncooked linguine
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1 tablespoon cornstarch
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1 cup chicken broth
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2 tablespoons white wine or additional chicken broth
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1-1/2 teaspoons butter
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1 garlic clove, minced
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3/4 cup sliced fresh mushrooms
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2 green onions, sliced
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1/4 cup grated carrot
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1/2 pound bay scallops
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1-1/2 teaspoons minced fresh parsley
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Lemon wedges, optional
Directions
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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.
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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.
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3.
Please do yourself (and your friends and family) a favor and try out these scallop recipes.
Nutrition 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.
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