The linguine has a nice coating and is made with bay scallops. Another recipe to make sea scallops is included. Linguine with Scallops
½ Pound of bay scallops
2 Tablespoons of lemon juice
1 Bunch of fresh parsley
1 Large clove of garlic
¼ Teaspoon of nutmeg or seasoned to taste
¼ Teaspoon of salt or seasoned to taste
1 Fresh ginger
¼ Teaspoon of white pepper or seasoned to taste
1 Pound of linguine
Recipes for Linguine with Scallops
2 ½ Tablespoons of butter
¼ Cup of heavy cream
¼ Cup of grated Parmesan cheese
Cook the linguine and drain in a colander. Wash the scallops thoroughly under cold water and drain. Place the scallops in a bowl and add lemon juice. In another bowl chop the parsley, chop the garlic, and grate the nutmeg. Then add the parsley, garlic, nutmeg, ginger, salt and pepper to the mixing bowl along with the scallops and lemon in it and toss well. Let the scallops sit in this marinade until ready to cook.
Melt the butter in a skillet and drain the scallops from the marinade and saute three to four minutes making sure to coat well with butter. Add the heavy cream and reduce heat and cook for one minute then turn off the burner but leaving it on the stove and still stir for one minute. Put the linguine onto a serving platter and add the scallops and sauce. Garnish the entire dish with grated Parmesan cheese. Serves 6.
Sea Scallops
To make sea scallops as part of a different meal you would rinse the scallops in cold water and then dry the scallops in between towels. Dip the scallops in a bound breading. Let the scallops dry on a rack for 15 minutes. Now saute the scallops one layer deep in two tablespoons of butter and two tablespoons of vegetable oil agitating often for eight minutes. Remove from heat and place on a platter and sprinkle with lemon juice. You can go to google.com and type in “bound breading” to pull up a good recipe for that.
Nutmeg may help with the flavor of the scallops but I am not sure how much to put in maybe just a pinch.
All images on this intel are from Photobucket.com.
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