Scallops are a great alternative to chicken on a busy weeknight. Cooked to perfection in just 5-6 minutes, you'll spend more time boiling the linguine!
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2008
MethodIn pot of boiling salted water, cook linguine until tender but firm, 7 to 9 minutes; drain, reserving 1/2 cup (125 mL) of the liquid.
Meanwhile, pull muscle off each scallop and discard; pat scallops dry. Set aside.
In large skillet, melt butter over medium-high heat; cook pancetta and pine nuts until pancetta is lightly browned, about 2 minutes. Stir in lemon rind. Using slotted spoon, transfer to small bowl.
Add scallops to pan; cook until opaque and browned on both sides, 2 to 3 minutes. Return pancetta mixture to pan; stir in 1/3 cup (75 mL) of the reserved pasta water, scraping up brown bits with wooden spoon.
Add lemon juice, salt, pepper and pasta, tossing to coat well and adding additional liquid if desired. Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 1184 mg
- Protein 25 g
- Calories 606.0
- Total fat 26 g
- Cholesterol 74 mg
- Saturated fat 12 g
- Total carbohydrate 67 g
- Iron 31.0
- Folate 84.0
- Calcium 5.0
- Vitamin A 17.0
- Vitamin C 13.0