Directions:
- Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
- Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
- Add shallot and garlic to the same skillet and saute until softened.
- Add the wine and cook until reduced to almost gone.
- Add the clam juice and reduce by about 1/2.
- Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
- Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
- Transfer to a serving bowl placing the seared scallops on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.6 Kcal (1882 kJ) | ||
| Calories from fat | 83.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.25g | 14% | |
|---|---|---|---|
| Cholesterol | 52.5mg | 18% | |
| Sodium | 677.83mg | 28% | |
| Potassium | 352.64mg | 8% | |
| Total Carbs | 63.8g | 21% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 5.25g | 21% | |
| Protein | 26.68g | 53% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 2.7mg | 15% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 202.22 Kcal (847 kJ) | ||
| Calories from fat | 37.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 14% | |
|---|---|---|---|
| Cholesterol | 23.62mg | 18% | |
| Sodium | 304.88mg | 28% | |
| Potassium | 158.61mg | 8% | |
| Total Carbs | 28.7g | 21% | |
| Sugars | 1.72g | 15% | |
| Dietary Fiber | 2.36g | 21% | |
| Protein | 12g | 53% | |
| Vitamin C | 3mg | 11% | |
| Iron | 1.2mg | 15% | |
| Calcium | 20.2mg | 4% | |
* 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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