Kelleybee'S Low-Fat Scallops Over Linguine Recipe

Name: Kelleybee'S Low-Fat Scallops Over Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb bay scallops (if using large sea scallops, quarter them prior to cooking) or 1 lb sea scallops (if using large sea scallops, quarter them prior to cooking); 1 tablespoon butter (I use Smart Balance Buttery Spread, which is excellent for cooking when watching cholesterol); 1 tablespoon extra virgin olive oil (may substitute with any other quality olive oil); 6 garlic cloves, minced; 4 tablespoons lemon juice; 2 cups fat-free chicken broth (or bullion prepared in 2 cups water); 3/4 cup fresh parsley, snipped. (1/4 cup dried parsley works well when fresh is not on hand); 2/3 cup green onion, sliced; 1 tablespoon fresh dried dill (optional); 12 ounces linguine

Servings: persons

1 lb bay scallops (if using large sea scallops, quarter them prior to cooking) or 1 lb sea scallops (if using large sea scallops, quarter them prior to cooking)
1 tablespoon butter (I use Smart Balance Buttery Spread, which is excellent for cooking when watching cholesterol)
1 tablespoon extra virgin olive oil (may substitute with any other quality olive oil)
6 garlic cloves, minced
4 tablespoons lemon juice
2 cups fat-free chicken broth (or bullion prepared in 2 cups water)
3/4 cup fresh parsley, snipped. (1/4 cup dried parsley works well when fresh is not on hand)
2/3 cup green onion, sliced
1 tablespoon fresh dried dill (optional)
12 ounces linguine

1
Prepare linguine according to package directions.
2
In sautee pan or large skillet, heat butter and olive oil over medium heat.
3
Add minced garlic, stirring.
4
Immediately go to next step.
5
Add scallops, stirring constantly.
6
Cook until opaque (approx 2 minutes).
7
Remove scallops while retaining juices in skillet.
8
Add lemon juice and stock to skillet.
9
Bring to a boil and cook, reducing liquid to
10
5 cups (approx 8-10 minutes).
11
Once liquid is reduced, add onions, parsley and dill, reducing heat.
12
Simmer, uncovered, for approx 1 minute.
13
Add scallops back to the skillet and heat through.
14
Pour scallops and all liquid over linguine and serve.
15
Pepper to taste (optional).
16
Garnish with fresh grated romano cheese (optional, as this will add more fat).

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb bay scallops (if using large sea scallops, quarter them prior to cooking) or 1 lb sea scallops (if using large sea scallops, quarter them prior to cooking), 1 tablespoon butter (I use Smart Balance Buttery Spread, which is excellent for cooking when watching cholesterol), 1 tablespoon extra virgin olive oil (may substitute with any other quality olive oil), 6 garlic cloves, minced, and more.

Yes, Kelleybee'S Low-Fat Scallops Over Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kelleybee'S Low-Fat Scallops Over Linguine

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