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Linguine with scallops Recipe


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     Linguine with scallops

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   25 min

1 pound fresh or frozen scallops
12 ounces linguine
1 teaspoon margarin
1 teaspoon olive oil or cooking oil
1 1/2 cups chicken broth
3/4 cup dry vermouth or dry white wine
3 tablespoon lemon juice
3/4 cups sliced green onions
3/4 cup snipped fresh parsley
2 tablespoons capers, dillweed
1/4 teaspoon pepper

Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine according to package directions.
Meanwhile, in large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 min or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet.
Stir both,k vermouth or white wine, and lemon juice into a skillet. Bring to boiling. Boil for 10 to 12 minutes or till liqud is reduced to about 1 cup. Stir in onion, parsley, capers, dillweed, and peppers. Reduce heat and simmer, uncovered, for 1 min. Add scallops, stirring just till heated through. Pour over linguine;toss gently.

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