How To make Linguine with Scallops
1 lb Fresh or frozen Scallops
1 ts Margarine
1 1/2 c Chicken Broth
3 tb Lemon Juice
3/4 c Snipped fresh Parsley
2 tb Capers, drained
12 oz Linguine
1 ts Olive Oil or cooking oil
3/4 c Dry white wine (or vermouth)
3/4 c Sliced green Onion
1 ts Dried dillweed
1/4 ts Pepper
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine, according to package directions. Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet. Stir broth, white wine or vermouth, and lemon juice into skillet. Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently. ************************************************** Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium.
How To make Linguine with Scallops's Videos
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Hello friends! Today a recipe with scallops. Scallop pasta, cherry tomatoes and capers. A quick and easy dish that will surprise you for its simplicity. Try it and you will not be disappointed!
Ingredients and doses for 2 people:
220 gr linguine or spaghetti
4/6 scallops
1 tablespoon of capers
10 cherry tomatoes
Half a glass of white wine
Parsley
Extra virgin olive oil
Salt and pepper
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Video: Anna Bianco
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Logo: Katrin Scheibert
© Luca in his kitchen / Anna Bianco 2021
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Here is my Lemon Butter Scallop Linguine recipe! This recipe is very quick to make, uses fresh and bright ingredients, and is bursting with flavor.
Ingredients: (Makes 4 servings)
1 pound of scallops
1 box (16 oz.) of linguine pasta (or pasta of your choice)
Juice of 2 lemons
Zest of 2 lemons
4 tablespoons of butter
2 tablespoons of garlic paste
1 teaspoon of cajun
Chives
Salt and pepper to taste
Directions:
Cook pasta in heavily salted water per package directions, making sure to reserve at least a half cup of the pasta water before draining
Dust the scallops with the cajun before searing in olive oil for a minute on each side (optional: butter basting)
Saute garlic in butter until fragrant
Add lemon juice and zest, pasta water, and salt and pepper
Let reduce then add chives
Toss the pasta in the sauce until properly adhered and evenly coated
Plate pasta, top with scallops, say bismillah, and enjoy!
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Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE:
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Shopping list:
1 lb scallops
AP seasoning
1/2 stick of butter
1 shallot
3 cloves minced garlic
1/4 cup diced parsley
1 cup white wine
Red pepper flakes
Thyme
2 tbsps avocado oil
Zest and juice of 1 lemon
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