Scallops and Linguini Recipe

This is a little delayed, but I mentioned making this tasty recipe a couple weeks ago here.  Here is the process and what I used.  I didn’t measure while I was cooking – it truly is a recipe where you can add however much of things that you want depending on what your favorite ingredients are or how much you have in the fridge.

20130707-144026.jpgScallops and Linguini in Lemon-Butter-Wine Sauce

  1. While bringing a pot of water to a boil, sear the scallops in a thin layer of olive oil over med-high in a large pan.  Cook on one side until opaque about halfway up the scallop, then flip over and sear on the other side..  This step creates a tasty crystallization on each side.  It’s okay if they don’t cook all the way through as they’ll be added back to the heat later.  Remove and put on a pan.
  2. When the water comes to a boil add linguini and cook according to directions.  Drain when complete.
  3. Meanwhile, add chopped garlic to the pan that you cooked the scallops in; cook for 2-3 minutes.  Add in a couple tablespoons of butter and let melt.
  4. Add chopped broccoli.  Cook until beginning to turn a brighter green.
  5. Add chopped tomatoes, lemon juice and white wine.  Season with salt and pepper, to taste.
  6. Toss in cooked linguini, adding more fluids if needed.  Put in scallops, allowing to reheat.
  7. Serve garnished with fresh ground black pepper, parsley and parmesan cheese.

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