Ingredients
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1
-
1/2
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2 - 3
-
1
-
1
-
20 - 25
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Linguini With Scallops and Herb Cream, Scallops, linguini in a garlicy cream sauce, THE only reason I would modify this recipe is based upon what I actually had on hand in the kitchen/pantry/fridge. This is what I did: Fry crisply 2 slices of bacon, set aside and crumble. Saute 1/2 Cup Celery and 1 Cup baby Spinach with 2 LARGE cloves of minced Elephant Garlic in the bacon fat. Use sea scallops and cut them up into quarters. Add 2 tbsp. butter, and once cooked/opaque, a little boiling pasta water… Use 1/2 and 1/2 Once simmering, add: 1/2 tsp. crushed red pepper in place of white pepper actually this one was a choice, as I remembered a fra diavolo recipe from a coastal village in Maine. Use 1/2 tsp. dehydrated thyme Use 1 tsp. dehydrated parsley Add 2 Tbsp. Capers Use 1/4 C grated Asiago Cheese Once pasta is cooked and hot, stir into sauce, letting it absorb some of the sauce. Top with freshly grated parmesan, if you like… We served it up with a simple salad, Romaine Lettuce, Avocado slices and Hummus type organic dressing and a tiny loaf of French Baguette with White wine. used no actual salt in the water or the sauce, as I suspected the bacon, and capers would add just enough. Thank you so much for sharing this inspiring recipe!!!, Great recipe. The flavor is wonderful! Definitely one of my bookmarked recipes now!!
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Steps
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1
Done
|
Prepare Linguini as Per Directions on Package. |
|
2
Done
|
Meanwhile, Melt Butter in Skillet, Saute Garlic, Basil and White Pepper For About 4 Minutes. |
|
3
Done
|
Add Scallops to the Butter/Garlic Mixture and Saute For 4-5 Minutes. |
|
4
Done
|
Add Cream and Parmesan. Stir Until the Sauce Thickens. |
|
5
Done
|
Toss With Pasta. |
