Linguine With Scallop Sauce
- Ready In:
- 23mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 6 ounces linguine, uncooked
- 1 lb sea scallops
- vegetable oil cooking spray
- 1⁄2 teaspoon olive oil
- 3⁄4 cup chopped onion
- 3 garlic cloves, minced
- salt
- pepper
- 2 1⁄2 cups seeded roma tomatoes, chopped
- 1⁄3 cup dry white wine (chablis)
- 1 tablespoon dried basil
- 1⁄4 cup sliced ripe olives
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
directions
- Cook linguine ala dente (use no salt or oil), drain and set aside keep warm Cut scallops in half, across, set aside.
- Coat a large skillet with cooking spray veggie oil and over medium-high heat cook onions& garlic for about 2 minutes, remove from skillett and set aside Add scallops salt& pepper to skiller and saute for 2 minutes only, do not over cook scallops or they will be tough, remove from pan, place with the onions.
- Add tomatoes, white wine,basil& olives to the pan cook 2 minutes.
- Return onion,& scallops cook 1 minute.
- Combine pasta& scallop mixture Toss well& heat through.
- Sprinkle with parmesan, Serve.
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Reviews
-
Let me first say that I absolutely love sea scallops and therefore try lots of different ways to prepare them. This is one of THE BEST recipes yet! I had to omit the olives (hubby doesnt like olives) and I used a semi-dry white wine that I keep onhand. I also cooked the onions and garlic til very tender (my own preference) We both loved it Bergy.. and my husband asked me to give it a great review.. (like I wasn't planning to do so already lol) very nice!! Thankyou
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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