Scallops Linguine

Lynnda Cloutier


Rich, creamy and delicious. And pretty easy, too.

pinch tips: How to Perfectly Cook Fish in a Pan


1 lb. frozen or fresh scallops
8 oz. uncooked linguine
2 tbsp. lemon juice
1 garlic clove, minced
1 tbsp. chopped fresh parsley
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup margarine or butter
1/2 cup whipping cream
1/4 cup grated parmesan cheese, if desired

Directions Step-By-Step

Thaw frozen scallops. Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Rinse scallops with cold water; drain. Cut large scallops in half crosswise, if desired. In large bowl, mix scallops, lemon juice and garlic. Sprinkle with parsley, dill-weed and salt and pepper. Toss gently. Cover; refrigerate 10 to 15 minutes to blend flavors.
In large pan, melt margarine. Drain scallops; saute over medium heat in margarine for 3 to 4 minutes, stirring constantly. Add cream; cook til thoroughly heated, about 1 minute. Add linguine to scallop mixture, tossing gently to distribute scallops and heat thoroughly. Srpinkle with Parmesan cheese. Serves 6

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Regional Style: Italian