Recipe - Linguine With Scallops

1 pound Fresh or frozen Scallops
1 teaspoon Margarine
1 One half cup Chicken Broth
3 tablespoon Lemon Juice
Three fourths cup Snipped fresh Parsley
2 tablespoon Capers, drained
12 ounce Linguine
1 teaspoon Olive Oil or cooking oil
Three fourths cup Dry white wine (or vermouth)
Three fourths cup Sliced green Onion
1 teaspoon Dried dillweed
One fourth teaspoon 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 mediumhigh
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 1012 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.
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Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40
mg cholesterol, 407 mg sodium, 619 mg potassium.

Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat.zip