scallops linguine

Name: Scallops Linguine
Cuisine: Italian
Ingredients: - 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

(2 RATINGS)

72 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Jul 1, 2013

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

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Ingredients

- 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

How To Make scallops linguine

Step 1

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.

Step 2

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
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