Scallops With Garlic And Parsley On Linguine Recipe
Scallops With Garlic And Parsley On Linguine has a distinctive Italian taste. Pasta is always a common dish in any of Italian meal and this recipe is a delight for Italian food lovers. Scallops With Garlic And Parsley On Linguine is a wonderful melange of garlic flavor and linguine. Try it out yourself!
Ingredients
| Linguine | 10 Ounce | |
| 1 pound bay scallops or large sea scallops, quartered | ||
| Extra virgin olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Scallions | 1/4 Cup (16 tbs), sliced | |
| White wine or water | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Capers | 1 Tablespoon, drained | |
| Lemon juice | 1 Tablespoon | |
| Dash of hot-pepper sauce | ||
| Black pepper salt | 1 To taste | |
Directions
Cook the linguine in a large pot of boiling water for 10 to 12 minutes, or until just tender; drain well.
Wash the scallops in cold water.
Drain and pat dry with a paper towel.
In a large frying pan over medium heat, heat the oil and saute the garlic until it becomes a pale gold.
Add the scallops and scallions and saute for 1 minute, stirring constantly, until the scallops start to turn white.
Add the wine or water, parsley, capers and lemon juice; cook for 3 minutes, or until the sauce is slightly reduced.
Add the linguine; toss gently with the scallops and hot-pepper sauce; add salt and pepper to taste.
Wash the scallops in cold water.
Drain and pat dry with a paper towel.
In a large frying pan over medium heat, heat the oil and saute the garlic until it becomes a pale gold.
Add the scallops and scallions and saute for 1 minute, stirring constantly, until the scallops start to turn white.
Add the wine or water, parsley, capers and lemon juice; cook for 3 minutes, or until the sauce is slightly reduced.
Add the linguine; toss gently with the scallops and hot-pepper sauce; add salt and pepper to taste.
Chef
