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 lite evaporated milk
1 Tablespoon unbleached 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, sauté 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.
Calories 407 Fat 3.3 g Fiber 0.5 g.