Linguine With Broccoli and Bay Scallops

pattikay in L.A.'s Note:

An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 4 cups broccoli florets , and stems
• ½ lb dried linguine (or 3/4 lb fresh)
• ¾ cup butter
• 2 teaspoons garlic , minced
• 1 lb bay scallop
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper
• 2⁄3; cup parmesan cheese (or more)

Directions:

1. Peel broccoli stems and cut into 1/4 inch thick slices.
2. Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
3. Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
4. Heat remaining 1/2 cup butter in a large skillet.
5. Add garlic and saute till softened.
6. Add scallops, salt and pepper.
7. Saute 3 minutes or till scallops are opaque.
8. Add broccoli and heat 1 minute.
9. Add pasta and heat through.
10. Add cheese and serve at once.

Reviews

[N0_0ne]

Big hit at my house, my wife loved it. I put my own twist on it , added some chopped onion and peppers , some half and half cream to make a cream sauce , and some chopped bacon, very nice. thanks for posting

[FearlessFly]

Excellent recipe - simple and quick to prepare. However, to make it more heart-healthy I substituted extra virgin olive oil for the butter and added spinach leaves along with the broccoli and halved grape tomatoes - Yum!

[Chef 565650 Jim]

A basic good type of family recipe that will be accepted well by adults and children. My wife LOVED this dish. I used the little broccoli I had and a few spears of asparagus, a couple of califlower florets, a shallot, a quarter sized piece of fresh ginger, a dash of dried red pepper flakes, and pepper and salt to taste. To punch up the acidity as suggested by others, I added halfed cherry tomatoes (and the wine)and for extra color, the rest of a red bell pepper. The extra red vegetables also made it look very pretty. To make the sauce extra creamy, I added 1/4 cup of white wine, 1/4 cup of chicken stock, and a heaping tsp. of corn starch right at the end. Don't overcook the pasta or vegetables with this dish. Take the pasta out al dente and using the same water, cook the cut to size fresh vegetables, and remove also when just cooked al dente. This way your entire dish will all be cooked to each of its needs and it won't be like a mushy crock pot meal but more like a Asian stir fry. It is easy and fast to put together in spite of the involved steps. Jim in So. Calif.