Broccoli Scallop Linguine: A Light & Flavorful Pasta Dish

INGREDIENTS

3/4 pound uncooked fresh or frozen scallops 2 medium onions, cut in half lengthwise and sliced 1 cup apple juice 2 tablespoons dry white wine 2 cloves garlic, minced 2 teaspoons dried marjoram 1 teaspoon dried basil 1/4 teaspoon black pepper 3 cups broccoli florets 1/4 cup water 1 tablespoon plus 1 teaspoon cornstarch 1‑1/2 cups chopped seeded fresh tomatoes 1/4 cup grated Parmesan cheese 4 cups hot cooked linguine

PREPARATION:

1. Cut large scallops into 1-inch pieces. Combine onions, apple juice, wine, garlic, marjoram, basil and pepper in large skillet, bring to a boil over high heat. Add broccoli; return to a boil. Reduce heat to medium-low. Cover and simmer 7 minutes; add scallops. Return to a boil; reduce heat. Cover and simmer 1 to 2 minutes or until scallops are opaque. Remove scallops and vegetables; set aside.
2. Combine water and cornstarch in small bowl; stir into mixture in skillet. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Stir in tomatoes and cheese; heat through. Return scallops and vegetables to skillet; heat through. Toss mixture with linguine.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 2 cups Sodium 309 mg Protein 22 g Fiber 4 g Carbohydrate 33 g Cholesterol 33 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 13 % Calories 248 DIETARY EXCHANGE: Vegetable 1-1/2 Fruit 1/2 Starch 1 Meat 2