Linguine With Scallops
This easy pasta dish is quick enough for a week night but elegant enough for entertaining on the weekend.
8 ounces uncooked dried linguine
1/3 cup chopped onion
1 teaspoon finely chopped fresh garlic
1 (12-ounce) package frozen bay scallop, thawed, rinsed, drained*
2 tablespoons all-purpose flour
1/2 teaspoon salt
3 tablespoons chopped fresh basil leaves**
Pepper, if desired
1/4 cup shredded Parmesan cheese
Cook linguine according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling; add onion, garlic and scallops. Cook over medium heat, stirring occasionally, until scallops are opaque (3 to 5 minutes). Remove scallops with slotted spoon.
Add flour and salt to same skillet with wire whisk. Stir in half & half and basil. Continue cooking, stirring constantly, until mixture comes to a full boil (3 to 4 minutes). Stir in cooked scallops and tomatoes.
To serve, spoon scallop mixture over hot cooked linguine. Season with pepper to taste; sprinkle with Parmesan cheese, if desired.
*Substitute 1 (12-ounce) package frozen sea scallops, thawed, rinsed, drained, quartered.
**Substitute 1 tablespoon dried basil leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #10218B©1998Land O'Lakes, Inc.