Linguine With Grilled Seafood Recipe
Ingredients
| Spinach and Sherry Dressing | ||
| Butter/Margarine | 2 Tablespoon | |
| Green onions | 3 , minced | |
| Spinach | 12 Ounce, trimmed | |
| 1/2 teaspoon each: salt, dried tarragon, and garlic powder | ||
| Dry sherry | 3 Tablespoon | |
| Peanut oil, for brushing grill | ||
| 3/4 pound bay scallops | ||
| 12 extra-large shrimp, Peeled deveined | ||
| 1/2 pound mushrooms, sliced in half | ||
| Linguine package | 1 , cooked, drained | |
| Romano cheese | 2 Tablespoon, grated | |
Directions
Heat butter in medium saucepan.
Saute onions until tender, about 5 minutes, stirring often.
Stir in spinach, salt, tarragon, and garlic powder.
Continue cooking 4 to 5 minutes, then mix in sherry.
Remove from heat and set aside.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook scallops and shrimp over high heat, turning occasionally.
Do not overcook.
Scallops and shrimp will turn opaque and will be slightly firm to the touch.
Grill mushrooms one minute on each side.
Toss scallops, shrimp, and mushrooms with pasta.
Mix with dressing.
Sprinkle cheese on top and serve hot.
Saute onions until tender, about 5 minutes, stirring often.
Stir in spinach, salt, tarragon, and garlic powder.
Continue cooking 4 to 5 minutes, then mix in sherry.
Remove from heat and set aside.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook scallops and shrimp over high heat, turning occasionally.
Do not overcook.
Scallops and shrimp will turn opaque and will be slightly firm to the touch.
Grill mushrooms one minute on each side.
Toss scallops, shrimp, and mushrooms with pasta.
Mix with dressing.
Sprinkle cheese on top and serve hot.
Chef
