Directions:
- Cook linguine according to package directions.
- In a large skillet, heat butter and oil over medium high heat.
- Add scallops; cooking for 2 minutes until opaque, stirring constantly.
- Remove scallops with slotted spoon, leaving juices in pan.
- Add stock, wine and lemon juice to skillet.
- Bring to boil and cook for 10 to 12 minutes or until liquid is reduced to 1 cup.
- Stir in onion, parsley, capers and dill.
- Reduce heat and simmer, uncovered, for 1 minute.
- Return scallops to skillet and stir until heated through.
- Pour scallops and sauce over linguine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.25 Kcal (2082 kJ) | ||
| Calories from fat | 148.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 72.08mg | 24% | |
| Sodium | 697.79mg | 29% | |
| Potassium | 321.64mg | 7% | |
| Total Carbs | 65.96g | 22% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 17.99g | 36% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 2.7mg | 15% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 195.89 Kcal (820 kJ) | ||
| Calories from fat | 58.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 25% | |
|---|---|---|---|
| Cholesterol | 28.4mg | 24% | |
| Sodium | 274.9mg | 29% | |
| Potassium | 126.71mg | 7% | |
| Total Carbs | 25.98g | 22% | |
| Sugars | 1.33g | 14% | |
| Dietary Fiber | 1.57g | 16% | |
| Protein | 7.09g | 36% | |
| Vitamin C | 5.7mg | 24% | |
| Iron | 1.1mg | 15% | |
| Calcium | 21.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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