Linguini With Scallops and Herb Cream

Submitted by kzbhansen

"Scallops, linguini in a garlicy cream sauce"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 453.59 g linguine
• 118.29 ml butter
• 2-3 garlic cloves, minced
• 14.79 ml basil, chopped
• 0.25 ml white pepper
• 20-25 small scallops
• 118.29 ml parmesan cheese, grated
• 118.29 ml cream

directions

1. Prepare linguini as per directions on package.
2. Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
3. Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
4. Add cream and parmesan. Stir until the sauce thickens.
5. Toss with pasta.

Reviews

[brandy1175]

Tasted great. Husband loved it too. I don't like my scallops to be over cooked though so the next time that I make this, I will sear the scallops in another pan and add them to the pasta mixture after it is ready. I think having them in the sauce as it thickens, cooks them too much. It was still good though, just could be a little better.

 

[FRUITBOOTY]

Made this for supper and BF loved it. I will diffently make again. Used more scallops than called for just cause I knew he would want more. Thanks for sharing!!!

 

[*Parsley*]

This was delicious! Super rich and creamy. I used bay scallops....didn't count them, but I know I used more than 25. ;) My "pinch" of white pepper was about 1/4 tsp. This is easy enough for a weeknight meal, yet could also be made for a special occassion/company. Thanx for sharing this recipe. I'll be looking forward to making this again!

 

[Laura A.]

THE only reason I would modify this recipe is based upon what I actually had on hand in the kitchen/pantry/fridge. This is what I did: Fry crisply 2 slices of bacon, set aside and crumble. Saute 1/2 Cup Celery and 1 Cup baby Spinach with 2 LARGE cloves of minced Elephant Garlic in the bacon fat. Use sea scallops and cut them up into quarters. Add 2 tbsp. butter, and once cooked/opaque, a little boiling pasta water... Use 1/2 and 1/2 Once simmering, add: 1/2 tsp. crushed red pepper in place of white pepper (actually this one was a choice, as I remembered a fra diavolo recipe from a coastal village in Maine). Use 1/2 tsp. dehydrated thyme Use 1 tsp. dehydrated parsley Add 2 Tbsp. Capers Use 1/4 C grated Asiago Cheese Once pasta is cooked and hot, stir into sauce, letting it absorb some of the sauce. Top with freshly grated parmesan, if you like... We served it up with a simple salad, Romaine Lettuce, Avocado slices and Hummus type organic dressing and a tiny loaf of French Baguette with White wine. (I used no actual salt in the water or the sauce, as I suspected the bacon, and capers would add just enough.) Thank you so much for sharing this inspiring recipe!!!

 

[Tiffany C.]

Great recipe. The flavor is wonderful! Definitely one of my bookmarked recipes now!!