Recipe

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• 1 lb bay scallops (if using large sea scallops, quarter them prior to cooking) or 1 lb sea scallops (if using large sea
• 1 tbsp butter
• 1 tbsp extra virgin olive oil ( may substitute
• 6 garlic cloves, minced
• 4 tbsp 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 tbsp fresh dried dill (optional)
• 12 oz linguine

• 1 Prepare linguine according to package directions.
• 2 In sautée 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).