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Print this Recipe    Linguine Scallops

Low-Fat Linguine with Scallops

8 ounce package linguine
3 ounce dried tomatoes
1/2 cup boiling water
2 Tablespoons basil
1 pound scallops
1 garlic clove, minced
1/2 cup water
1 teaspoon lemon juice
1 cup evaporated milk
1 Tablespoon flour
1/2 teaspoon fresh ground pepper

Prepare linguine according to package directions, drain and set
aside. Place dried tomatoes in bowl, pour boiling water over them
and soak for 5 minutes, drain. Chop tomatoes and basil; set aside.
Rinse scallops and dry with paper towel. Cut scallops in half. In
large nonstick skillet over high heat, saute scallops and garlic
in water and lemon juice until they are opaque throughout. Remove
scallops to bowl. Place milk, flour and spices in blender; mix
well. Pour milk mixture gradually into same skillet over medium
heat, stir in tomatoes and basil mixture, cook for one minute;
stirring constantly. Mixture will boil and become thick. Return
scallops to skillet; heat through. Stir in linguine and heat through.
Serve hot. Makes 4 servings.

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