Name: Linguine With Scallop Sauce
Yield: 4 servings
Ingredients: 6 ounces linguine, uncooked; 1 lb sea scallops; vegetable oil cooking spray; 12 teaspoon olive oil; 34 cup chopped onion; 3 garlic cloves, minced; salt; pepper; 2 12 cups seeded roma tomatoes, chopped; 13 cup dry white wine (chablis); 1 tablespoon dried basil; 14 cup sliced ripe olives; 2 tablespoons parmesan cheese, grated; 2 tablespoons fresh parsley, chopped

Servings: 4 persons

6 ounces linguine, uncooked
1 lb sea scallops
vegetable oil cooking spray
12 teaspoon olive oil
34 cup chopped onion
3 garlic cloves, minced
salt
pepper
2 12 cups seeded roma tomatoes, chopped
13 cup dry white wine (chablis)
1 tablespoon dried basil
14 cup sliced ripe olives
2 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley, chopped

1
Cook linguine ala dente (use no salt or oil), drain and set aside keep warm Cut scallops in half, across, set aside.
2
Coat a large skillet with cooking spray veggie oil and over medium-high heat cook onions& garlic for about 2 minutes, remove from skillett and set aside Add scallops salt& pepper to skiller and saute for 2 minutes only, do not over cook scallops or they will be tough, remove from pan, place with the onions.
3
Add tomatoes, white wine,basil& olives to the pan cook 2 minutes.
4
Return onion,& scallops cook 1 minute.
5
Combine pasta& scallop mixture Toss well& heat through.
6
Sprinkle with parmesan, Serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Linguine With Scallop Sauce

How did you like this recipe?