![](https://cdn.statically.io/img/www.allrecipes.com/thmb/406aaTQLfE_b9ZiFrqB7H6_THoU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/810083-4e1bfbd607d14d82af7d96584dd2e4f8.jpg)
Ingredients
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1 (16 ounce) package linguine
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1 (2 ounce) can anchovy fillets with oil
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½ onion, minced
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¾ cup chicken stock
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¼ cup white wine
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1 teaspoon minced garlic
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½ teaspoon dried parsley
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⅛ teaspoon seafood seasoning (such as Old Bay®)
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12 ounces bay scallops
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salt and pepper to taste
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
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Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.
Nutrition Facts (per serving)
556 | Calories |
5g | Fat |
88g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 556 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 60mg | 20% |
Sodium 807mg | 35% |
Total Carbohydrate 88g | 32% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 40g | 79% |
Vitamin C 1mg | 1% |
Calcium 88mg | 7% |
Iron 6mg | 33% |
Potassium 644mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.