Linguine with Scallops
Marinated scallops in a light cream sauce tossed together with hot cooked linguine.
Linguine with Scallops
Ingredients
1 (8-ounce) package uncooked linguine
1 pound fresh or frozen scallops, thawed
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon fresh chopped parsley
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter or margarine
1/2 cup whipping cream
1/4 cup freshly grated Parmesan cheeseDirections
Cook linguine according to package directions to desired doneness; drain.Meanwhile, rinse scallops with cold water; drain. Combine scallops, lemon juice and garlic in large bowl. Sprinkle with parsley, dill weed, salt and pepper; toss gently. Cover and refrigerate 10 to 15 minutes to blend flavors. Drain.
In 12-inch skillet, heat butter over medium heat until melted. Add scallops. Cook 3 to 4 minutes, stirring constantly. Add cream; cook 1 minute or until thoroughly heated. Add cooked linguine; toss to coat. Cook 1 minute, stirring constantly, until linguine is thoroughly heated. Transfer mixture to large serving platter. Sprinkle with cheese and additional chopped parsley if desired. Serve immediately. 4 servings.
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