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 onions, sliced
1 tablespoon fresh dried dill (optional)
12 ounces linguine
Directions:
Prepare linguine according to package directions.
In sautee pan or large skillet, heat butter and olive oil over medium heat.
Add minced garlic, stirring.
Immediately go to next step.
Add scallops, stirring constantly.
Cook until opaque (approx 2 minutes).
Remove scallops while retaining juices in skillet.
Add lemon juice and stock to skillet.
Bring to a boil and cook, reducing liquid to
5 cups (approx 8-10 minutes).
Once liquid is reduced, add onions, parsley and dill, reducing heat.
Simmer, uncovered, for approx 1 minute.
Add scallops back to the skillet and heat through.
Pour scallops and all liquid over linguine and serve.
Pepper to taste (optional).
Garnish with fresh grated romano cheese (optional, as this will add more fat).
Servings: 4-6
Time preparation: 5 min.
Time total: 35 min.