Fish

Scallops in lemon wine sauce over linguine is for Dinner.

Scallops in lemon wine sauce over linguine takes several minutes to prepare.

Scallops in lemon wine sauce over linguine takes several minutes to cook.

Scallops in lemon wine sauce over linguine makes 4 servings.

The ingredients for Scallops in lemon wine sauce over linguine are:

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

Here is how you make Scallops in lemon wine sauce over linguine:

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: 4Recipe submitted by SparkPeople user WHENMOSTIWINK.

The nutritional information for Scallops in lemon wine sauce over linguine is:

• 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