Scallops in lemon wine sauce over linguine
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 404.2
- Total Fat: 12.8 g
- Cholesterol: 56.6 mg
- Sodium: 464.5 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.4 g
- Protein: 28.6 g
View full nutritional breakdown of Scallops in lemon wine sauce over linguine calories by ingredient
Introduction
A bright, fresh, simple way to serve healthy scallops with whole wheat linguine. If you wanted, you could add sauteed shrimp to this (or do shrimp instead of scallops). Feel free to garnish with some fresh herbs - chopped parsley would go nicely. A bright, fresh, simple way to serve healthy scallops with whole wheat linguine. If you wanted, you could add sauteed shrimp to this (or do shrimp instead of scallops). Feel free to garnish with some fresh herbs - chopped parsley would go nicely.Number of Servings: 4
Ingredients
-
1 lb sea scallops
8 oz whole wheat linguine
2 tbsp butter
1 tbsp olive oil
1 cup chicken or fish broth
1/2 cup white wine
2 tbsp lemon juice
black pepper to taste
2 cups chopped asparagus
1 small onion, diced
2-3 garlic cloves chopped small
4 tbsp freshly grated parmesan cheese
Directions
Set water to boil for pasta. Cook pasta until al dente.
Meanwhile, in a large skillet, heat butter and oil together. Meanwhile, pat scallops dry. Once oil and butter are hot (even smoking a teeny bit), place scallops end-down in pan, leaving breathing room in between. Wait 2-3 minutes and check to see if you are getting a nice golden-brown sear on the bottom. Do NOT move scallops until you see the sear! Once you have caramelization happening, flip your scallops, cook another 2-3 minutes on side 2. Remove scallops from pan, set aside.
Add onion and garlic to pan with leftover scallop juices, sautee until tender. Add asparagus, cook until 2-3 minutes. Add broth, wine, lemon juice, and pepper (salt as well, if you like). Simmer together for a few minutes. Toss pasta in sauce. If you want a slightly thicker sauce, you could add more butter or oil, or a teeny bit of cornstarch to thicken it.
Plate pasta first, top with scallops, sprinkle each plate with 1 tbsp Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user WHENMOSTIWINK.
Meanwhile, in a large skillet, heat butter and oil together. Meanwhile, pat scallops dry. Once oil and butter are hot (even smoking a teeny bit), place scallops end-down in pan, leaving breathing room in between. Wait 2-3 minutes and check to see if you are getting a nice golden-brown sear on the bottom. Do NOT move scallops until you see the sear! Once you have caramelization happening, flip your scallops, cook another 2-3 minutes on side 2. Remove scallops from pan, set aside.
Add onion and garlic to pan with leftover scallop juices, sautee until tender. Add asparagus, cook until 2-3 minutes. Add broth, wine, lemon juice, and pepper (salt as well, if you like). Simmer together for a few minutes. Toss pasta in sauce. If you want a slightly thicker sauce, you could add more butter or oil, or a teeny bit of cornstarch to thicken it.
Plate pasta first, top with scallops, sprinkle each plate with 1 tbsp Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user WHENMOSTIWINK.