Low Carb Pasta Recipes

Ingredients:

1 no ingredients

Instructions:

1 lb Fresh or frozen Scallops 1 ts Margarine 1 1/2 c Chicken Broth 3
tb Lemon Juice 3/4 c Snipped fresh Parsley 2 tb Capers, drained 12 oz
Linguine 1 ts Olive Oil or cooking oil 3/4 c Dry white wine (or
vermouth) 3/4 c Sliced green Onion 1 ts Dried dillweed 1/4 ts Pepper

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, white wine or
vermouth, and lemon juice into skillet. Bring to boiling. Boil for
10-12 minutes or till liquid is reduced to about 1 cup. Stir in
onion, parsley, capers, and dillweed. Reduce heat and simmer,
uncovered, for 1 minute. Add scallops, stirring till just heated
through. Pour over ingredients, toss gently.
************************************************** Per serving: 362
calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg
cholesterol, 407 mg sodium, 619 mg potassium.

Servings: 6